• In a large bowl, using an electric/stand mixer combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
• Add the flour, baking powder and the chocolate chips and mix until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
• Preheat the oven to 170℃/360℉. Line two-three large baking sheets.
• Place cookies 2 inches apart on baking sheets – they spread! Bake 12-14 minutes, until just golden at the edges. Let cool.

For the Frosting

• Once the cookies are cool, make the frosting. Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
• Heat up the raspberries in a microwave for 20-30 seconds. Mash down with a fork to make a paste.
• Add half the icing sugar, and about a tablespoon of raspberries and whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add icing sugar/milk as required to meet your desired consistency. Spread over the cooled cookies, and optional: top with more of the raspberries, sprinkles or Valentine's candy.