Use a whisk to cream the butter and sugar until it's very soft and creamy.
Add the egg and vanilla and whisk again.
Add the flour, baking powder, salt, and mix using a spatula.
Add the chocolate and mix them in as well.
Finally, add the raspberries and fold them in carefully, you want to do it about 5-6 times. They will break apart a bit, it's normal. We just want to avoid having a completely pink dough.
Form balls of dough using a large cookie scoop or rolling about 3 tbsp of dough into a ball.
Place them on a baking tray lined with baking paper. Repeat with all the cookies, leaving space between them because they expand a bit in the oven.
Bake the cookies in a preheated oven at 180°C/350°F for 12-15 minutes or until they're just golden on the rim, to keep them soft.
As soon as they come out of the oven, you can surround them with a round cookie cutter and roll them inside it to even out the edges. You have to do this as soon as they come out of the oven.
Right afterwards, place extra chocolate chips on top and push them in slightly.