Double Dark Chocolate Raspberry Cookies

Beat butter and sugars for 3 minutes. Add eggs, milk and vanilla and beat until well combined. Add the flour, cocoa, baking soda and salt and mix completely. Fold in the dark chocolate pieces.

Chill dough for 1 hour, covered, in the refrigerator.

Preheat oven to 375ºF.

Scoop chilled dough by the tablespoon and roll into a 1-inch ball. Roll in granulated sugar and place on a parchment paper-lined baking sheet. Bake in a 375ºF oven for about 8 minutes (cookies will appear slightly undercooked).

Immediately press in the Raspberry Hug in the center of the cookie. Allow to cool 1 minute on the baking sheet and transfer to a wire rack to cool completely. Enjoy warm for a chewy fudgy cookie, or allow to cool completely for a stiffer yet chewy cookie.