Bright Lemon Raspberry Soft and Chewy Cookies

Ingredients

• 1/2 cup (100 g) granulated sugar
• Zest of 1 large lemon
• 1/2 cup (113.5 g) unsalted butter, at room temperature
• 1/4 cup (55 g) light brown sugar
• 1 large egg yolk
• 1 tablespoon freshly squeezed lemon juice (about half a lemon)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups (175 g) all-purpose flour
• 3/4 cup (75 g) frozen raspberries, finely chopped
• Flaked salt, for sprinkling