with Butter Olive Oil
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
In medium bowl, combine flour, baking powder and salt, whisking to mix thoroughly. Set aside. With electric mixer or hand blender, beat together oil and sugar until well combined. Beat in eggs, 1 at a time. Mix in vanilla.
Add flour, in 3 additions, mixing until mostly combined. Lightly flour or grease hands and fold in raspberries and chocolate chips until dough comes together into a sticky mass. Divide in half and pat into large flat logs on separate baking sheets.
Bake 25-30 mins until lightly golden and toothpick inserted in center comes out mostly clean (dough is baked a second time, so it's ok if not completely done in center). Cool approximately 15 minutes on baking sheets. Remove to cutting board and cut crosswise at an angle into 1/2 - 1" slices. Arrange back on parchment, one cut side down. Bake 10-15 minutes until starting to lightly brown, then flip to brown other cut side, baking another 10 minutes. Cool on wire rack.
We recommend dipping these in your favourite afternoon cup of tea, such as: - Cream Earl Grey Black tea - Chai Latte (try our Cochin Masala Chai Black) - Cookies & Cream Black Tea - Belgian Chocolate Rooibos - Earl Grey Rooibos - Winter Palace Marzipan Rooibos - Raspberry Lemon Verbena Tisane