Double Down Dark Chocolate Raspberry Cookies

• 2 14 cups flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 cup butter
• 1 14 cups white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 quart raspberries, mashed
• 3 cups dark chocolate chips

1. 1.
2. Sift dry ingredients together (flour, cocoa powder, baking powder) and set aside.
3. 2.
4. Cream together butter, white sugar and brown sugar.
5. 3.
6. Add eggs, one at a time.
7. 4.
8. Add vanilla, then the pureed or mashed up raspberries.
9. Jam can be substituted or 2 tsp can be added for a stronger flavour.
10. 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.
11. 5.
12. Slowly stir in 1/2 of dry mixture, mix well, then the remaining half.
13. Do not overmix.
14. 6.
15. Fold in dark chocolate chips.
16. Sometimes I use two bags if you want a strong dark chocolate flavour.
17. 7.
18. Drop in teaspoonfuls onto parchment paper and bake for 8-10 mins at 350F.
19. 8.
20. Finished batter can be frozen up to 4 weeks.
21. Baked cookies can be stored in airtight containers for up to three days.

flour, cocoa, baking powder, butter, white sugar, brown sugar, eggs, vanilla, raspberries, chocolate chips

Taken from www.food.com/recipe/double-down-dark-chocolate-raspberry-cookies-484804 (may not work)