Extra Decadent Chocolate Raspberry Cookies
  • 16 T. salted butter
  • 160g caster sugar (extra fine)
  • 160g light brown sugar
  • 200g Ghirardelli dark Chocolate Chips
  • 200g Ghirardelli semi sweet chips (or use all dark chips if you prefer)
  • 25g freeze dried raspberries
  • 35g cocoa powder
  • 35g black cocoa powder
  • 300g all purpose flour
  • 130g self-rising flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 15g freeze dried raspberry powder (I made this by grinding up some freeze dried rasp in food processor.)
  • 3 eggs
  1. Preheat oven 350
  2. In a mixer, beat butter to break it up.
  3. Add sugars and mix to combine.
  4. Add chips and dried raspberries.
  5. Add cocoas, , flours, powder, salt, rasp powder.
  6. Add eggs until dough forms on beater.
  7. Weigh out mounds of 125 grams. (Can shape in a disk or leave tall-both spread about the same.)
  8. Preheat a jelly roll pan 5 mins without parchment.
  9. Remove hot pan and place 6 mounds of dough spaced apart on the sheet.
  10. Bake 13-14 mins and cool on sheet.
  11. Cookies will firm up as they sit.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/extra-decadent-chocolate-raspberry-cookies/