Name: Chocolate chunk & raspberry cookies
Cook time: 15 min
Total time: 15 min
Ingredients: 125 gram (4 ounces) butter, softened; 3/4 cup (165g) firmly packed brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup (150g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1/3 cup (35g) cocoa powder; 1/2 teaspoon bicarbonate of soda (baking soda); 90 gram (3 ounces) dark (semi-sweet) chocolate, chopped coarsely; 125 gram (4 ounces) frozen raspberries

Ingredients

125 gram (4 ounces) butter, softened

3/4 cup (165g) firmly packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup (150g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1/3 cup (35g) cocoa powder

1/2 teaspoon bicarbonate of soda (baking soda)

90 gram (3 ounces) dark (semi-sweet) chocolate, chopped coarsely

125 gram (4 ounces) frozen raspberries

Method

1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

2.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.

3.Using damp hands, drop level tablespoons of mixture 5cm (2 inches) apart onto trays; flatten into 4cm (1½-inch) rounds.

4.Bake cookies for 15 minutes or until a biscuit can be pushed gently without breaking. Stand cookies on trays for 5 minutes before transferring to a wire rack to cool.

Cookies will keep, refrigerated, in an airtight container for up to 1 week.
Note

Woman's Weekly Food

Ingredients

Method

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