1️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2️⃣ Cream butter & sugars together until light and fluffy (2-3 minutes).

3️⃣ Mix in the egg and vanilla extract until smooth.

4️⃣ In a separate bowl, whisk together flour, baking powder, and salt.

5️⃣ Gradually add dry ingredients into the wet mixture, stirring until combined.

6️⃣ Gently fold in raspberries (and chocolate chips, if using) without crushing them.

7️⃣ Scoop dough balls onto the baking sheet, spacing them 2 inches apart.

8️⃣ Bake for 10-12 minutes, until edges are golden and centers look slightly soft.

9️⃣ Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

💡 Pro Tip: Store in an airtight container for up to 5 days, or freeze for up to 3 months.