1-First: preheat the oven to 350°F and line a baking sheet with parchment paper. This sets the stage for even baking and easy cleanup.

2-Next, in a large bowl, combine both sugars with the melted butter and whisk briefly to blend them well.

3-Then, add the whole egg and egg yolk, whisking until fully mixed, followed by the vanilla extract for added depth.

4-In another bowl, mix the flour, salt, baking soda, and baking powder to ensure even distribution.

5-Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix and keep the dough light.

6-Once combined, gently stir in the frozen raspberries to preserve their shape and add that burst of flavor.

7-Scoop the dough onto the prepared sheet with about 1.5 tablespoons per cookie, spacing them 2 inches apart for proper spreading.

8-Bake for 15-18 minutes until the edges turn golden, and let them cool on the sheet for 10-15 minutes before moving to a wire rack.