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Preheat oven to 350°F. Prepare two cookie sheets with parchment paper.

In a medium bowl, sift the flour. Add in baking soda, baking powder, and salt.

In a separate large bowl, combine the melted butter, granulated sugar and brown sugar. Then mix in the lemon zest, lemon juice, egg, and egg yolk until combined.

Add the dry ingredients into the wet ingredients. Fold using a spatula. Mix until just combined. Add in the frozen raspberries. Fold these in gently.

Use a cookie scoop and scoop cookie dough balls onto cookie sheet.

Bake for 14-16 minutes, or until the edges are golden brown.

Let the cookies cool on the cookie sheet for 10 minutes then transfer to a cooling rack and cool completely.