Quick & Easy

Chocolate chunk and raspberry cookies

Beat the 3pm slump.
Chocolate chunk & raspberry cookies

Chocolate chunk & raspberry cookies


Fudgy chocolate cookies filled with chunks of dark chocolate and frozen raspberries make a delightful afternoon treat.

To vary these fudgy cookies, try mixing and matching white and dark chocolates with different berries, dried cherries or apricots. You can’t go wrong no matter what the combination is.

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1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
2.Beat butter, sugar, egg and extract in a small bowl with an electric mixer until combined. Stir in sifted flours, cocoa and soda, in two batches; stir in chocolate and frozen raspberries.
3.Using damp hands, drop level tablespoons of mixture 5cm (2 inches) apart onto trays; flatten into 4cm (1½-inch) rounds.
4.Bake cookies for 15 minutes or until a biscuit can be pushed gently without breaking. Stand cookies on trays for 5 minutes before transferring to a wire rack to cool.

Cookies will keep, refrigerated, in an airtight container for up to 1 week.


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