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
- 160 g caster sugar extra fine
- 160 g light brown sugar
- 200 g Ghirardelli dark Chocolate Chips
- 200 g Ghirardelli semi sweet chips or use all dark chips if you prefer
- 25 g freeze dried raspberries
- 35 g cocoa powder
- 35 g black cocoa powder
- 300 g all purpose flour
- 130 g self-rising flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 15 g 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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