Preheat the oven to 195 degrees Celsius or 385 degrees Fahrenheit with top and bottom heat.

In a large bowl, mix the butter, caster sugar, sugar, and vanilla extract with a mixer until light and fluffy.

Then, add the egg, followed by the self-rising flour and baking soda. Mix well until you have a compact ball of dough.

Mix the chocolate pieces or chips into the dough.

Take a small amount of dough (about the size of a walnut) and roll it into a ball. Flatten the ball. Place one or two raspberries on top. Roll it back into a ball and press it lightly onto a baking sheet lined with parchment paper. The raspberries should burst open while baking (and yes, this will make your hands a little messy).

Place the cookies well apart on the baking sheet. Bake them in two batches if necessary.

Bake them in the oven for 10-12 minutes. They are ready once the edges are light golden brown. The inside will remain nice and chewy. Let them cool for a while. If you can resist, that is... Enjoy!