Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
• In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the fresh raspberries.
• Drop by rounded tablespoons onto the prepared baking sheet.
• Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.