Preheat the oven to 350℉
In a large bowl, combine both sugars and the melted butter and give it a quick whisk.
⅔ cups white sugar, ½ cup light brown sugar, ¾ cup butter, melted
Add the egg and egg yolk and whisk well. Mix in the vanilla extract.
1 whole egg, 1 egg yolk, 1 tablespoon vanilla extract
Add in the flour, salt, baking soda and baking powder. Combine with a spatula until just combined. Don't over mix the batter.
2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon baking powder
Toss in the frozen raspberries and gently stir so you don't break them too much. Make sure not to overmix.
¾ cup frozen raspberries
Scoop the cookie dough onto a lined cookie/baking sheet using a 1.5 inch wide cookie scoop or about 1.5 tablespoon of dough for each cookie. Make sure the cookies are about 2 inches apart.
Bake for about 15-18 minutes or until the sides and bottom are golden and set. The middle will still look soft but it will cook further on the tray.
Leave cookies on the tray for 10-15 minutes or until cool and then place on a wire rack.
Enjoy!
