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Preheat the oven to 375F.
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1. In a medium bowl, beat together the butter and sugars until they are fluffy.
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2. Add in the egg and vanilla, beating until well-mixed.
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3. Slowly add the flour and baking soda, mixing until it is well combined.
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4. Fold in the chocolate chips. If you are using a strong berry, you can fold them in as well. However, if you are using frozen berries, it will make your dough very stiff and hard to work with.
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5. Using teaspoons, drop the cookies onto a cookie sheet. Press the berries onto the top of the cookies if you didn't fold them in. For larger berries such as raspberries, quarter or half the berry first.
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6. Bake for 10-13 minutes, until the middle is set and the edges are turning a nice golden brown. Let them cool for 1 minute on the cookie sheet, then remove to a wire rack.
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Variations:
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For a fluffier cookie use 2 eggs and 1 1/4 cups flour.
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Berries: I have used fresh raspberries and frozen blueberries, but try any berry that you like. I am sure cranberries, blackberries and strawberries would all work well.
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Chips: Try different combinations to find what you like. I am looking forward to trying a raspberry and dark chocolate combination!
