I made these Raspberry Choc Chunk Cookies as an alternative to your standard Chocolate Chip Cookies, something a little more adult, more rich and less sugary sweet. These are a dark chocolate twist on the Raspberry White Chocolate Cookies I made last month, using a slightly different recipe.
They are made using frozen raspberries (I’ve been using them in lots of baking lately – so easy to have on hand. I’m going through a phase of using raspberries and I’m also enjoying dark chocolate a lot.), so you can enjoy them any time of the year. The raspberries make the mix really cold though, so brace yourself for frozen fingertips when rolling the mixture out! But, that can be forgiven because I am loving the face that they are a ‘one bowl’ mix – I seriously don’t feel like I have the time for anything that requires more effort at the moment.
Make approximately 30 cookies.
125g butter, softened
¾ cup brown sugar (I used Billington’s Light Muscovado Unrefined Cane Sugar)
1 teaspoon vanilla extract
1 cup plain flour
¼ cup self raising flour
⅓ cup cocoa powder
½ teaspoon baking soda
200g chocolate, chopped into chunks (I used white and dark chocolate)
125g frozen raspberries
Preheat oven to 180°C. Line a couple of baking trays with baking trays with baking paper.
Beat the butter, sugar, egg and vanilla extract in a large bowl until combined. Add in the flours, coco powder and baking soda, and mix until combined. Fold through the chocolate and frozen raspberries.
Roll tablespoon sized pieces of mixture into balls then flatten slightly on the trays, placing them about 5cm apart. Bake for approximately 12 minutes. Remove the cookies from the oven and leave to cool for 5 minutes on the trays, before transferring to a wire rack to cool completely.