Frosted Raspberry Chocolate Cookies

Add the egg and vanilla extract. Mix until combined, then scrape the sides of the bowl again. In a separate bowl, combine the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until combined.

Cover the dough with plastic wrap and chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Once the dough has chilled, portion the dough using a #24 cookie scoop (about 3 Tablespoons). Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2 inches apart. Press each dough ball down slightly with your palm to flatten.

Bake the cookies at 350°F for 9-11 minutes or until the centers of the cookies no longer look wet. Allow to cool completely before frosting.

Raspberry Buttercream: Add the freeze-dried raspberries to a food processor and blend into a fine powder. Use a fine mesh sieve to remove all the seeds, leaving just the raspberry powder. You should have about 34 grams, or 1.2 ounces of raspberry powder.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth and creamy. Scrape down the bowl with a rubber spatula.

Add the powdered sugar, freeze-dried raspberries powder, heavy cream, vanilla, and salt to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.

Increase the speed to medium-high and continue mixing until the frosting is completely smooth and creamy. Set aside.

Chocolate Ganache: Combine the chocolate and heavy cream in a heatproof dish and microwave for 20 seconds, then stir the mixture to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate. Allow to cool for a few minutes.

Assembly: Use a small cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or knife to spread the frosting to the edges and smooth it out flat. Add a smaller scoop of the chocolate ganache on top of the frosting and spread it out with an offset spatula or the back of a spoon. Finish the cookies with a sprinkle of crushed freeze-dried raspberries and enjoy!