Dark chocolate & raspberry cookies

IMG_3272.JPG

These are vastly different to the last cookies I made here – let me know if you’d like the recipe for those too!

Chocolate chip cookies are an all time classic, and for good reason – they are delicious. But if you’re looking for a modern twist on the old favourite, or a way to squeeze in a little extra fruit (it still counts if it’s smothered in chocolatey goodness, right?!), you might like to give this a try.

These cookies  are based on a recipe from Two Peas and Their Pod with a couple of slight variations to make them even quicker and easier.  My version have a bit more of a soft, cakey texture too, which I really like – but if you prefer a crisper biscuit, feel free to leave out the milk!

The best thing is that you’ll probably already have the ingredients for these in your cupboard, so why not drop everything and make them right now?!

Dark chocolate & raspberry cookies

1 1/4 cups flour
1/2 teaspoon baking powder
1⁄4 teaspoon salt
1/4 cup cocoa
125g unsalted butter, soft
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup dark chocolate chips
1/2 cup frozen raspberries 

Note: leave the berries in the freezer until the last minute! I'll explain why in a minute...

1. Preheat oven to 175ºC and line two trays with baking paper.
2. Combine dry ingredients in a bowl; whisk together.
3. In an electric mixer, cream butter and sugars until fluffy; mix in egg and vanilla.
4. Gradually add dry ingredients to mixer and mix to combine. Add 
milk. You may need to add more flour - your biscuits will be the 
right texture when the dough comes off the side of the bowl like 
this:
IMG_32625. Add chocolate chips and mix in briefly.
6. Remove frozen berries from freezer.  It doesn't matter if you're using the last of the bag like I did and they're more like crumbs than whole berries as they'll break up a bit anyway. Also, this is why it's important to leave them in the freezer until the last 
minute, as you don't want to puree them - just mix them in briefly or you'll have no beautiful chunks of raspberry left!
IMG_3263
7. Roll/pick up chunks of mixture, place on a tray and flatten 
slightly. The quicker you can do this, the better - as the berries start to thaw, the mixture will get softer.
8. Bake for 12-15 minutes, then leave on the tray to cool a little (as they will still be quite soft) before transferring to a wire   rack to cool completely.
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