Double Down Dark Chocolate Raspberry Cookies
- Reviews 1
Ready In: 25 mins
Yields: 36-48 cookies
Ingredients
- 2 1⁄4 cups flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 cup butter
- 1 1⁄4 cups white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 quart raspberries, mashed
- 3 cups dark chocolate chips
Directions
- 1. Sift dry ingredients together (flour, cocoa powder, baking powder) and set aside.
- 2. Cream together butter, white sugar and brown sugar.
- 3. Add eggs, one at a time.
- 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. Slowly stir in 1/2 of dry mixture, mix well, then the remaining half. Do not overmix.
- 6. Fold in dark chocolate chips. Sometimes I use two bags if you want a strong dark chocolate flavour.
- 7. Drop in teaspoonfuls onto parchment paper and bake for 8-10 mins at 350°F.
- 8. Finished batter can be frozen up to 4 weeks. Baked cookies can be stored in airtight containers for up to three days.
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