Makes 28
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Love chocolate cookies but prefer something not too sweet? Try this dark chocolate and raspberry cookies recipe – a combination of raspberry for the subtle zest and dark chocolate for, well, chocolate.

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


  • 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 (160 C fan-forced). Grease oven trays; line with baking paper.


Beat butter, sugar, egg and vanilla extract in a small bowl with an electric mixer until combined. Stir in sifted flours, cocoa and soda, in two batches, then stir in chocolate and 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.

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