Preheat oven to 165C

Cream the butter, sugars, and vanilla together until they come together. This is easiest done with an electric mixer, 30 seconds to a minute on medium to high speed.

Add the egg and continue mixing until fully incorporated, around 30 seconds to 1 minute

Add the salt and 1/3 of the flour, then mix on a slow speed with the mixer. Once fully incorporated, continue adding and mixing the flour. Use a spatula to work in the flour if the mixer struggles! Stop mixing as soon as the dough comes together.

Add chocolate to dough mixture, mix on low speed until incorporated evenly.

Roll 2.5cm diameter balls of dough (I use an ice cream scoop for this) and take raspberries out of the freezer. I chop one and a half raspberries per dough ball, and push them into the balls by hand.

Before baking (regardless of filling) chill in the fridge for 15 minutes before baking. When they are ready to bake, the final important step is to sprinkle some salt on top! This will really bring out the sweetness and add some savory flavor to the cookie.

Bake for 11-12 minutes, or until the edges are browning. The middle will look under-baked, but don’t worry, it is supposed to look like that (plus potentially under-baked cookies are better than potentially over baked-cookies)