These cookies are dangerously indulgent but not too sweet, with a fudgey brownie-meets-cookie texture. The Fresh As Raspberry powder mixed into the dough adds a layer of tanginess that contrasts so well with the chocolate, and I love the drama of the bright red dusting on top!

Good quality chocolate and cocoa powder for this recipe are a must, and feel free to use regular white sugar if you prefer, but the coconut sugar adds a lovely depth of flavour.

Prep time: 45 minutes 

Bake time: 12 minutes

Ready in time: 1.5 hours

Makes approximately 12 large cookies

For the cookies:

• 200g 70% dark chocolate chips
• 110g butter, at room temp
• 2 free-range eggs
• 1 tsp vanilla extract
• 200g coconut sugar
• 120g white all-purpose flour
• 3 tbsp Dutch-processed cocoa powder
• 1 tsp baking powder
• 1 tbsp Fresh As Raspberry powder

For topping:

• Generous pinch flaky sea salt
• 1 tbsp Fresh As Raspberry powder

Directions:

Preheat the oven to 180°C fan bake. Line 2 baking trays with baking paper.

Melt the chocolate and butter together in a heat proof bowl over a bain marie. Once completely smooth, set aside to cool.

In the bowl of an electric stand mixer with a whisk attachment, whip the eggs, vanilla and sugar together on high speed, until the mixture has doubled in volume.

By hand fold in the cooled melted chocolate butter mixture.

Next fold in the flour, cocoa powder and raspberry powder and mix until just incorporated, being careful not to overmix.

Place the bowl containing the dough in the fridge for 30 minutes.

Once the dough is chilled, use 2 spoons to place walnut sized mounds of cookie dough onto the lined trays, leaving about 3cm between each. Press each cookie down lightly with the back of a fork and sprinkle each with flaky salt.

Bake for about 12 minutes, until puffed and firmed up.

Once baked, allow to cool before transferring to a cooling rack.

Finally, dust with Fresh As Raspberry powder using a fine mesh sieve.

Store in an airtight container for up to 1 week.