In a bowl, whisk together the flour, cocoa, baking powder, soda and salt.

Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lump of butter.

Add in the sugars and beat until combined.

Add in each egg, one at a time, beating until combined.

Beat in the vanilla extract. The batter may look curdled or lumpy at this time.

Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in.

Fold in the chopped dark chocolate.

Separate the dough into 10 or 12 equal balls.

Take each ball and pull it apart, then press a small handful of chocolate chips and raspberries into one of the dough pieces.

Cover it with the other half of the dough, forming a ball around the chocolate and raspberries and covering them completely.

Place all the dough balls on a baking sheet and refrigerate for 1 hour.

Preheat the oven to 375 degrees F.

Bake about 4 dough balls at a time – you want 2 inches on all sides between each piece of dough.

Bake for 18 to 20 minutes, or until just slightly set.

Let the cookies cool slightly before topping.

Melt the chocolate in the microwave on 50% power or in a double boiler.

Once melted, stir in the coconut oil until it melts.

Drizzle the chocolate all over the cookies.

Top with the crushed freeze dried berries.

Let sit for 30 minutes and firm up before serving/eating.