Yield: 24 - 3 inch round cookies

Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 cups raspberry chocolate chunks

Directions:

1. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.

2. With a hand mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

3. Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

4. Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Notes: I made these cookies with Josephine when she was over for hotpot. The cookies were too sweet with raspberry chocolate chunks. Next time I either need to use semi sweet chocolate or decrease the amount of sugar.

Adapted from: Joy of Baking Chocolate Cookies