These chocolate-chocolate cookies are funfetti done naturally. Made with delectable Mexican chocolate for deep flavor, freeze dried raspberries for color and a sweet-tart addition, and millet for crunch and a nod to sprinkles; you’re going to love these.
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup unsalted butter, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon pure vanilla extract
1 ounce bag freeze dried raspberries, roughly chopped (about 1 cup)
1 cup chopped dark Mexican chocolate
¼ cup dry millet
Heat oven to 350°F with rack set in middle position. Line baking sheets with parchment paper.
Whisk together flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy; scraping down sides of the bowl as needed.
Add eggs and vanilla and beat at medium speed until combined. Add half of the flour mixture to mixer and beat at low until nearly combined, add remaining flour mixture and mix until just combined. Add raspberries, chocolate, and millet to mixer and mix just to combine.
Working with a tablespoon of dough at a time, roll into balls. Space dough balls 2 inches apart on prepared sheets.
Bake 1 sheet at a time until cookies are puffy and edges are just set; 10-11 minutes, rotating sheet halfway through baking. Let cookies cool on baking sheet 5 minutes; transfer to wire rack to cool completely.