Recipe

Chocolate chunk & raspberry cookies

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

  • 15 mins cooking
  • Makes 28
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Chocolate chunk & raspberry cookies

Ingredients

  • 125 gram (4 ounces) butter, softened
  • 3/4 cup (165g) firmly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1/3 cup (35g) cocoa powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 90 gram (3 ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 125 gram (4 ounces) frozen raspberries

Method

  • 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.

Notes

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

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