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.

Jul 08, 2016 3:23am
  • 15 mins cooking
  • Makes 28
    • Print
    Print

Ingredients

Chocolate chunk & raspberry cookies
  • 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杯(35 g)自发面粉
  • 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

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.

Notes

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

The Latest from New Zealand Woman's Weekly Food