First preheat the oven to 150 ° C fan-assisted air. Line the baking sheets with parchment paper. Weigh the frozen raspberries and let them thaw slightly.
Now chop the chocolate. Whether something coarse or fine is variable depending on your own taste. Beat the butter, sugar, the egg and a little vanilla flavor in a mixing bowl with a hand mixer.
Mix the flour, baking powder and baking cocoa in a separate bowl and stir in portions into the butter-sugar mixture in the mixing bowl. Fold the chopped chocolate into the batter, then carefully fold in the defrosted raspberries.
Spread blobs of dough on the baking sheets with a tablespoon. Pay particular attention to the distance. It is best to leave about 5 cm of space between the individual cookie blobs and rather put less than too many blobs on a tray.
It is best to bake the cookie sheets individually on the middle rack in the hot oven for about 8-10 minutes.
Remove the trays and carefully slide the cookies off the tray with the parchment paper. Be careful, they are still very soft and still have to harden.
Let the biscuits harden and then let cool down completely on a wire rack.
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