Extra Decadent Chocolate Raspberry Cookies
This recipe is adapted from the amazing Cupcake Jemma videos on youtube. The catch is that the weights are in grams but to be honest, get a food scale-these cookies are worth it!
Extra Decadent Chocolate Raspberry Cookies
Ingredients
- 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
Instructions
- Preheat oven 350
- In a mixer, beat butter to break it up.
- Add sugars and mix to combine.
- Add chips and dried raspberries.
- Add cocoas, , flours, powder, salt, rasp powder.
- Add eggs until dough forms on beater.
- Weigh out mounds of 125 grams. (Can shape in a disk or leave tall-both spread about the same.)
- Preheat a jelly roll pan 5 mins without parchment.
- Remove hot pan and place 6 mounds of dough spaced apart on the sheet.
- Bake 13-14 mins and cool on sheet.
- Cookies will firm up as they sit.
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