Chocolate Cookies

1. Preheat oven to 350º F.
2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
4. Add eggs one at a time, followed by the vanilla.
5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
6. Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Chill for 10 minutes.
7. While the cookies chill, grind the freeze dried raspberries in a mini food processor until fine. Sift into a bowl with the sugar to remove the seeds. Whisk together.
8. Divide the raspberry sugar in half and cover one half with plastic wrap to avoid letting it dry out. Gently roll each cookie in the other bowl of raspberry sugar and place several inches apart on a parchment lined baking sheet.
9. Bake cookies for 11-13 minutes or until cookies are firm around the edges. Once they come out of the oven sprinkle some raspberry sugar from the other bowl that didn't touch raw cookie dough over the cookies.
10. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!