Place the raspberries in a blender and puree them. Pour the pureed raspberries through a mesh strainer to remove the seeds. Mix in the vanilla extract and set aside.
Preheat an oven to 350°F. In a small bowl, combine the flour, dark chocolate, baking powder, baking soda, salt, and cardamom. Set that aside.
In another bowl, place the butter and mix until smooth.
Add the sugars to the butter and mix until smooth.
Add one egg at a time to the mixture.
Add the raspberry vanilla mixture and mix until just combined.
Slowly mix in the flour mixture until it just comes together. Add the chocolate chips and fold them in.
Take about a tablespoon of the dough at a time, place on a baking sheet and press each down into a cookie shape. Place in the oven to bake for 14-16 minutes.
