Filled with chunks of dark chocolate and frozen raspberries, it's a classic combo that's a match made in heaven
Makes 2
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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.


  • 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

Preheat oven to 180 C. Grease oven trays; line with baking paper.


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.


Using damp hands, drop level tablespoons of mixture 5 cm apart onto trays; flatten into 4 cm rounds.


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.


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