2 cups all-purpose unbleached flour

¾ cup dark (preferably Valrohna) cocoa powder

1 teaspoon baking powder

1 teaspoon sea salt

12 ounces (3 sticks) unsalted organic butter

1¼ cup Organic Zero

4 range-free eggs

¼ cup organic whole milk

2 Tablespoons vanilla extract

2 cups chopped Ghirardelli unsweetened baking chocolate

1 cups finely chopped dried organic pineapple

Preheat the oven to 350 degrees F.

Sift flour, cocoa and baking powder into a small bowl.   Whisk in the salt.

Combine butter and Organic Zero in a mixer with a paddle and cream until light and fluffy.

With the mixer on low speed, add the eggs one at a time and scrape up the sides of the bowl with a rubber spatula.

Slowly add the milk and vanilla and mix for 2 minutes.  Scrape up the sides of the bowl again.

Add the flour mixture, chocolate and dried pineapple and mix until completely combined.

Using a 2-ounce ice cream scoop, scoop the cookie dough onto a paper lined cookie tray, leaving 2 inches in between each cookie. Using the palm of your hand, flatten slightly.

Bake at 325f for approximately 8-12 minutes or until slightly firm to the touch (please take extra care to be sure that the cocoa powder doesn't burn). The cookies will set more after they cool.

Cool completely and store in an airtight container.

Serve as an ice cream sandwich if you choose with Organic Zero Chocolate Banana Frozen Mousse and Organic Zero-sweetened whipped cream.