DOUBLE DARK CHOCOLATE RASPBERRY COOKIES

Double Dark Chocolate Raspberry Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

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1 cup Butter, Softened
1 cup Brown Sugar
¾ cups Granulated Sugar, Plus More For Rolling Cookies
2 whole Eggs
2 Tablespoons Milk
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
½ cups Dark Chocolate Cocoa Powder
1 teaspoon Baking Soda
½ teaspoons Salt
1 cup Dark Chocolate Pieces, Or Morsels
10 ounces, weight Bag Of Hershey's Raspberry Hugs

Steps:

Beat butter and sugars for 3 minutes. Add eggs, milk and vanilla and beat until well combined. Add the flour, cocoa, baking soda and salt and mix completely. Fold in the dark chocolate pieces.
Chill dough for 1 hour, covered, in the refrigerator.
Preheat oven to 375ºF.
Scoop chilled dough by the tablespoon and roll into a 1-inch ball. Roll in granulated sugar and place on a parchment paper-lined baking sheet. Bake in a 375ºF oven for about 8 minutes (cookies will appear slightly undercooked).
Immediately press in the Raspberry Hug in the center of the cookie. Allow to cool 1 minute on the baking sheet and transfer to a wire rack to cool completely. Enjoy warm for a chewy fudgy cookie, or allow to cool completely for a stiffer yet chewy cookie.