(Shamelessly stolen from http://inmy-element.blogspot.com/2007/07/raspberry-chocolate-chip-cookies.html)
These ended up delicious no matter how many times I made them. I'm not sure how long they will keep, but the addition of fresh raspberries made them very moist and soft.
--- Below copied directly from link ---
<span class=\"fullpost\">1 cup margarine or butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tbsp vanilla
1 cup fresh raspberries
2-1/4 to 2-1/2 cups flour
2/3 cups cocoa powder
1/2 tsp salt
1 tsp baking powder
2 cups mini chocolate chips</span>
<span class=\"fullpost\">Beat butter with sugars until smooth. Beat in eggs and vanilla. Add fresh raspberries and mix.
In separate bowl, whisk together flour, cocoa powder, baking powder, salt. Stir into buttered mixture. Stir in chocolate chips.
Refrigerate for 30 minutes.</span>
<span class=\"fullpost\">Drop by rounded teaspoon, about 2 inches apart onto prepared cookie sheets. Bake 375F for 10 minutes. They are still very soft when you take them out of the oven but it will continue to cook on the baking sheet. DO NOT OVERBAKE. Let cool on pans on racks for 5 minutes and tranfer to racks to cool completely.</span>
