Choc Chunk Raspberry Cookies
Prep: 13 mins
Cook: 12 mins
Servings: 24
Chocolate and raspberry are always a good combination. This triple tested Choc Chunk Raspberry Cookies recipe from the Australian Women’s Weekly is a major hit. Bake them in under 15 minutes but see the plate empty in just seconds.
Ingredients
- 125g butter, softened
- ¾ cup (165g) CSR Brown Sugar, firmly packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup (150g) White Wings plain flour
- ¼ cup (35g) White Wings self-raising flour
- ⅓ cup (35g) cocoa powder
- ½ tsp bicarbonate of soda (baking soda)
- 90g dark (semi-sweet) chocolate, chopped coarsely
- 125g frozen raspberries
Method
- Preheat oven to 180°C. Line oven trays 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, then stir in chocolate and raspberries.
- Drop tablespoons of mixture 5cm (2 inches) apart onto trays; flatten slightly.
- Bake cookies for 12 mins or until a biscuit can be pushed gently without breaking. Leave cookies on trays for 5 mins before transferring to a wire rack to cool.
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