• Partnered with
  • Quick
  • Easy
  • Makes 28
  • 15 mins cook

Chocolate chunk & raspberry cookies

Triple tested. For your success every time.

To vary these fudgy cookies, try mixing and matching white and dark chocolates with different berries or dried cherries or apricots.


Chocolate chunk & raspberry cookies

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


Chocolate chunk & raspberry cookies

  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.
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