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  • Quick
  • Makes 28
  • 15 mins cook

Chocolate chunk & raspberry cookies

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.

Ingredients

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

Steps

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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