Chocolate Raspberry Cookies

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4.1 14
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 30
  • 125 g frozen raspberries
  • 100 g Dark chocolate
  • 125 g soft butter
  • 170 g demerara sugar
  • 1 Egg (Gr. M)
  • 1 TEASPOON liquid vanilla flavouring
  • 200 g Flour
  • 1⁄2 Tsp Baking Powder
  • 4 tablespoons (approx. 30 g) Baking cocoa
  • 1⁄2 Tsp Baking soda
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Let the frozen raspberries thaw.

  2. 2

    Finely chop the chocolate. Cream butter, sugar, egg and vanilla flavouring with the whisks of the mixer. Mix flour, baking powder, cocoa and baking soda and stir in portions briefly. First add the chopped chocolate, then the raspberries.

  3. 3

    Use a tablespoon of dough blobs to place them on the trays at a distance of about 5 cm and press them slightly flatter. Bake cookies in the hot oven for 8-10 minutes, sheet by sheet. Take them out and let them cool down on a cake rack.

Nutrition Facts

KCAL
100 kcal
CARBS
12 g
FATS
5 g
PROTEINS
1 g