1teaspoonespresso powder or instant coffee granules
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2bar1.75 ounces Ghirardelli Twilight Delight 72% Dark Chocolate
1cupfreeze-dried raspberries
Instructions
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.