Chocolate Raspberry Cookies

Name: Chocolate Raspberry Cookies
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 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

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

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
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
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
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.