This recipe is from the Australian Women’s Weekly website: Food to Love.
I made them last week and took some to give away on the weekend. By popular request, here is the recipe. Needless to say, it’s gone!
Very easy to make, quick baking time and maximum flavour and texture.
I made 12 very fudgy cookies.
125g butter, softened
3/4 cup (165g) firmly packed brown sugar
1 tsp vanilla extract
1 cup (150g) plain flour
1/4 cup (35g) self-raising flour
1/3 cup (35g) cocoa powder
1/2 tsp baking soda (bicarbonate of soda)
90g dark chocolate, chopped coarsely
125g frozen raspberries
- Preheat oven to 180°C. Grease 2 oven trays; line 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 baking soda, in 2 batches; stir in chocolate and frozen raspberries.
- Using damp hands, drop level tablespoons of mixture 5cm apart onto trays; flatten into 4cm rounds.
- 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.
I used Lindt 70% dark chocolate.
I baked the cookies 20 minutes (in my oven), swopping trays halfway through and turning the trays around.
The recipe suggests using dark and white chocolate, different berries or dried cherries or apricots for a variation. Uda-Kylie thinks peanut and chocolate would be a great combo.