Double Down Dark Chocolate Raspberry Cookies - flour

Method

• 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 350F.
• 8.
• Finished batter can be frozen up to 4 weeks.
• Baked cookies can be stored in airtight containers for up to three days.