• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

RASPBERRY COOKIE DOUGH

• Place the frozen raspberries in a microwave safe bowl. Microwave on high for 1 minutes, until completely thawed and juicy. NOTE: Do not discard the juice as it is part of the recipe.
  4.76 oz frozen raspberries
  
• In the bowl of your stand mixer, with the paddle attachment on, beat the cold butter with the white sugar for 3 minutes on medium high speed.
  5.29 oz butter, 5.29 oz granulated sugar
  
• Add the thawed raspberries (+juice). Continue to beat for an additional minute.
  
• Fold the all-purpose flour, baking powder and sea salt. Then, add the chocolate chips, fold until just combined. Set aside.
  7.76 oz all-purpose flour, 1 tsp baking powder, 2 oz dark chocolate chips, 1/8 tsp sea salt
  
• Preheat oven to 350F/180C.

ASSEMBLY

• Using an ice cream scoop, scoop the cookie dough directly onto your Large Bonmat at least 2 inches | 6 cm apart from each other.
  

BAKE!

• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
  
• Once your Frozen Raspberry Cookies are out of the oven you may add more chocolate chips on top if you like and let your cookies cool down completely on your baking sheet as they will be very soft out of the oven. Enjoy & Bon Appétit!
  2 oz chocolate chips mix
• N.B. Storage is best when placed in a metal box, up to 3 days.