Thanks @pariza

Ingredients

1 cup butter (1 stick), softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 cup (175g) semi-sweet chocolate chips or chopped chocolate
1/2 fresh raspberries
1/2 cup frozen raspberries
chocolate ice cream (if you'd like to make it you can try the chocolate ice cream I used for this recipe)
additional fresh raspberries (optional)
Instructions

Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer. Scrape sides of bowl and add eggs; beat until fluffy. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. Stir in chocolate and fresh raspberries (don't worry when they smash, that's the "swirl" part).
Line a cookie sheet with parchment and roll dough into balls, about 2 inches in diameter, and place about 3 inches apart on baking sheet. Divide each ball in half and press each half down slightly to form a tall disc. Top one half with a few frozen berries and place second half on top and press down over berries. Top with a few more berries and press into dough.
Bake for 10 - 12 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes then place in freezer for about 1 hour.
When cookies are cold, assemble sanwiches by spreading chocolate ice cream in between the down sides of two cookies and press them together. If desired, press fresh raspberries into ice cream around the sides.
Serve immediately or freeze until ready to serve.