Raspberry and Choc Chunk Cookies

Posted 2014-06-24 by meg.k ⇒ follow

Everyone loves a good chocolate chip cookie and this recipe takes the humble classic and dresses it up with a twist of tart raspberry and generous chunks of dark chocolate.

Best enjoyed straight out of the oven, but they'll keep for up to a week (if they last that long).

Preparation Time: 10 mins (Plus 30 mins waiting time)
Cooking Time: 12 mins
Makes: 24 snack-sized cookies

Ingredients
125g butter softened
1/2 cups white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla essence
150g dark chocolate
1 cup lightly packed whole raspberries
2 cups self raising flour
1/2 tsp salt

Method

First up defrost your raspberries. Run them under warm water for 30 seconds then leave them to drain. If you have fresh ones on hand by all means use those, I prefer frozen simply because they're cheaper and I can have them waiting for me in the freezer indefinitely.

Cream butter and sugar into a smooth yet grainy paste.

Roughly chop your chocolate, aiming to create a variety of pieces ranging from shaved curls to thicker chips.

Add the vanilla, egg and chocolate to the creamed butter and sugar and mix thoroughly.

Add in the raspberries and flour and stir until the dough is slightly sticky with no dry flour showing.

At this point it will be a slightly odd pink colour; don't worry, that will change when you bake it.

Chill dough for 30mins, covered. Use this time to preheat your oven to 180ºC.

Once dough is chilled, with the help of a spoon use your hands to roll into tablespoon sized balls. Try not to overwork the dough with your hands or you'll warm it up, not to mention your sticky fingers.

Bake cookies in a 180 degree oven for 10-12 mins.

Allow to cool for a minute to avoid burnt tongues.

Enjoy!