Preheat the oven to 200ºc/180ºcfan and line two-three large baking trays with parchment paper, leave to the side.
Add the sugars and butter to a bowl, and cream together
Add in the vanilla and egg and beat until combined.
Add the flour, cornflour, sea salt and bicarb and beat until a cookie dough is created!
Add the freeze dried raspberries and chocolate chips and beat again!
Scoop the cookie dough using a cookie scoop for even portions, then lightly roll into balls. I make 12 out of the batch. Bake in the oven for 10-12 minutes.
Leave the cookies to cool on the trays for 30 minutes, then transfer to a rack to cool completely! Enjoy!
You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
This recipe has been updated - it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without.
If you don't want to use cornflour, use 25g more flour.