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.