Super Chocolatey Raspberry Cookies

• Produce

  • 1 cup Raspberries, freeze-dried

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 2 oz Baker's chocolate, unsweetened
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Cocoa powder
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 oz Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Drinks

  • 1 tsp Espresso powder or instant coffee granules

• Dairy

  • 8 tbsp Butter, unsalted

• Other

  • 1/2 Bar (1.75 ounces ghirardelli twilight delight 72% dark chocolate

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Ingredients

• 8 tablespoons (1/2 cup) unsalted butter
• 2 ounces unsweetened Bakers chocolate
• 2 ounces semi-sweet chocolate chips
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder or instant coffee granules
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 bar (1.75 ounces) Ghirardelli Twilight Delight 72% Dark Chocolate
• 1 cup freeze-dried raspberries

Directions

• Preheat oven to 325°F and line a baking sheet with parchment paper.
• Melt butter, unsweetened chocolate, and semi-sweet chocolate together in a small saucepan, stirring until chocolate is fully melted and mixture is smooth.
• Sift together flour, cocoa powder, espresso powder, baking soda, and salt in a medium bowl.
• Pour melted chocolate into a large bowl and stir in sugars, then beat in eggs and vanilla until well-combined.
• Stir in flour mixture.
• Chop dark chocolate and crush raspberries into little bits, then stir both into the cookie batter.
• Scoop cookies out onto the baking sheet by the tablespoonful.
• Bake for 12 minutes. Let cool slightly on the pan before removing to cooling rack.