Decadent And Fudgy Chocolate Chunk & Raspberry Cookies
Filled with chunks of dark chocolate and frozen raspberries, it's a classic combo that's a match made in heaven
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.
Yield: Makes 2
Prep Time: 10 mins
Cook Time: 5 mins
Difficulty Level: 1/5
Ingredients
- 125 g butter, softened
- ¾ cup (165 g) firmly packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup (150 g) plain flour
- ¼ cup (35 g) self-raising flour
- ⅓ cup (35 g) cocoa powder
- ½ tsp bicarbonate of soda
- 90 g dark chocolate, chopped coarsely
- 125 g frozen raspberries
Steps
01. Preheat oven to 180 C. Grease oven trays; line with baking paper.
02. 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.
03. Using damp hands, drop level tablespoons of mixture 5 cm apart onto trays; flatten into 4 cm rounds.
04. Bake cookies for 15 mins or until a biscuit can be pushed gently without breaking. Stand cookies on trays for 5 mins before transferring to a wire rack to cool.
Cookies will keep, refrigerated, in an airtight container for up to 1 week.
Photo: bauersyndication.com.au