Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture, and beat until well combined.

Gradually fold the dry mixture into the wet mixture until just combined.

Gently fold in the chocolate chips and fresh raspberries.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes until the edges are set. The centers may still be slightly underbaked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.