raspberry and chocolate chunk cookies

I don’t usually bake on a Monday morning. Instead you’ll find me pool side at the twins 9am swimming class. But elodie and emerson were still sick, it was freezing cold and we were staying home. And I can’t imagine baking without my helpers in the kitchen…….who help themselves to ice cream from the freezer and it wasn’t even mid morning yet. But my elodie does have a sore throat and a bad cough so maybe she had a little bowl of what she wanted.

These cookies are goooood. I’m trying not to gain a few kilos this winter but sometimes you need to throw the diet out the window and get some baking done. And these cookies are easy and delicious. I think they’re perfect when you want something a bit more fancy than a regular biscuit or cookie but you don’t want anything as rich as a brownie. And you can choose how you’ll eat them – will you eat them bent over the baking tray when they’re hot out of the oven and oozing chocolate and kind of soft and bendy. Or wait a while and eat them when they are chewy or if you’re very patient or you get some later in the day (IF they last that long) and they have a nice crunch to them.

happy baking………………

5.0 from 2 reviews
raspberry and chocolate chunk cookies
Prep time
Cook time
Total time
easy and delicious
Recipe type: baking
Serves: 24
What you'll need
  • 125g butter, room temperature
  • 170g caster sugar, I use raw caster
  • 1 egg
  • 1 tsp vanilla extract/essence
  • 185g plain flour
  • 30g cocoa powder
  • 1tsp baking powder/bicarb
  • 100g dark chocolate, roughly chopped
  • 1-2 handfuls frozen raspberries or berries, roughly chopped
  1. Cream butter and sugar together with the vanilla. I do this in my thermomix for at least 20 seconds speed 4 or 5. Scrape down bowl.
  2. Add in egg and mix well. Just 10 seconds in the thermomix on speed 4 and another scrape down of your bowl. If you're doing this in a kitchen aid or mixer then do longer times until it's combined
  3. Sift in flour. cocoa and baking powder/bicarb and gently combine.
  4. Now I like to tip out my mixture into a large bow. Tip in the chopped chocolate (not too big pieces otherwise they'll take over your cookies) and raspberries and gently fold through with a spatula so that it's evenly distributed.
  5. Now the fun and getting your hands dirty party - make cookies from a tablespoonful of mixture and place on lined baking trays.
  6. Leave some room as these babies spread.
  7. Flatten a little and bake for about 12-15 minutes in a 180 degrees (a bit less for fan forced, remember my oven is from the 70's).
  8. Leave to cool on tray for a couple of minutes then lift off the baking sheet by the paper and leave to cool on cooling racks.
  9. You'll get 2 trays of cookies from this recipe and they lasted till just after dinner.



  1. Those cookies look sooo delicious. I am off to the kitchen to make these right now. The kids will love these for their lunchboxes tomorrow.

    • yes they were a hit here. In fact retro daddy finished them off and then asked if I’d hidden any more away!!!! enjoy

      • The cookies were a success!.Everyone loved them. I shared your recipe link on my blog today. Thankyou for a great recipe, Corrie.

  2. These look lovely, I always have chocolate stashed and frozen raspberries so could whizz these up anytime, handy. Just a bit more fancy than the usual weekday staple cookie. And rasps are SO good for you.

    • yes they’re a bit more fancy:) just walk away though when they come out hot from the oven! too good to just have one!

  3. Looks yummy – definitely going to try these out this afternoon. Thanks for the recipe

  4. they look fantastic!

  5. Mama of 2 boys says:

    Oh they do look good Corrie, I am such a cookie monster… a bit addicted to those White Wings Drizzles at the moment :/ Haven’t baked in so long, but really need to get back into it, as it does make me very happy.
    Hope everyone is on the mend in your household now, poor things xoxo

  6. Wow – they look delicious. There is nothing better than chocolate but raspberry AND chocolate together. They are my favourite combination. I discovered a choc / raspberry muffin from Bourke Street Bakery a while ago and it is my favourite. Now i may just have a favourite biscuit too. Hope your little ones are feeling better.

    • oh yum! I borrowed the bourke st bakery book from the library and it was fabulous! I bet their muffins are good!!!!!!!!!


  7. Justine says:

    Oh yum!!! These will be great to make over the school holidays next week!! I bet the mix before getting in the oven was pretty good too 😉

  8. i made these cookies yesterday and they were absolutely amazing!!! a big hit with the whole family, they are still very soft and moist today, one of the best cookie recipes i have made :)

  9. Kayscha says:

    Yum, Corrie – what a scrumptious cookie! Thanks for sharing! Will take all my will power not to demolish these with a cuppa. I really did make them for the kids, no really I did!!

  10. We’re really enjoying these cookies even though I had to modify the recipe a bit for what was in the cupboard! Do I need 1tsp each of baking powder and bicarbonate?

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