Chocolate Raspberry Cookie

In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

Microwave 1 pound of semisweet chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside.

In another medium bowl, whisk together eggs and vanilla; set aside.

In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar together at medium speed until combined. Reduce speed to low and gradually add egg mixture; mix until combined. Add melted chocolate in a steady stream and mix until incorporated, scraping down sides of bowl as needed. Still on low speed, add dry ingredients and mix until just combined. Do not over beat. With a rubber spatula, fold the Tru Fru Hyper-Chilled raspberries into the dough. Cover bowl of dough with plastic wrap and let sit at room temperature for about 30 minutes.

Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mat. Working with a heaping tablespoon of dough at a time, roll into balls and place 1 dozen on a prepared baking sheet.

Bake until edges have just begun to set, but centers are still very soft, about 10 minutes. Let cookies cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool.

Optional: drizzle with melted white chocolate and dried raspberries.