Double Down Dark Chocolate Raspberry Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 1/4 cups flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 cup butter
• 1 1/4 cups sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 quart raspberries, mashed
• 3 cups dark chocolate chips

Recipe

• 1 1. sift dry ingredients together (flour, cocoa powder, baking powder) and set aside.
• 2 2. cream together butter, sugar and brown sugar.
• 3 3. add eggs, one at a time.
• 4 4. add vanilla, then the pureed or mashed up raspberries. jam can be substituted or 2 tsp can be added for a stronger flavour. that being said, i am 95% sure starbucks use to fold in jam after the chocolate chip stage to give it the raspberry ripple effect.
• 5 5. slowly stir in 1/2 of dry mixture, mix well, then the remaining half. do not overmix.
• 6 6. fold in dark chocolate chips. sometimes i use two bags if you want a strong dark chocolate flavour.
• 7 7. drop in teaspoonfuls onto parchment paper and bake for 8-10 mins at 350°f.
• 8 8. finished batter can be frozen up to 4 weeks. baked cookies can be stored in airtight containers for up to three days.