Raspberry & Choc Chip CookiesMike Reid & Darren Purchese
Ingredients for the cookie dough
- 90g unsalted butter
- 80g soft light brown sugar
- 75g caster sugar
- 1tsp salt
- ½ tsp bicarbonate soda, sieved
- 1 eggs, whole
- 160g plain flour, sieved
- 100g milk chocolate buttons or block chopped
- 50g dark chocolate buttons or block chopped
- 100g frozen raspberry pieces
Ingredients for toppings
- Dark chocolate buttons
- Milk chocolate buttons
- Fresh raspberries
- Cream the butter, two sugars, salt, bicarbonate soda together slowly with the paddle attachment in an electric stand mixer. Alternatively you can use a handheld beater.
- Continue until the mix is pale and smooth. Use a small spatula to scrape the insides of the bowl to ensure it has mixed evenly.
- Add the egg and continue to beat on a low to medium speed, mix well before again scraping down the sides.
- Add the flour and the two chocolate and mix slowly until it is all incorporated.
- Add the frozen chunks of raspberry and mix again, use lightly floured hands to weigh 8 even sized pieces of dough. They will each weigh around 85g.
- Roll these into balls and reserve on a tray and refrigerate (or freeze).
- Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper. (Suggestion: no more than 4 cookies at a time on a standard baking tray.)
- Bake for 18-20 minutes or until golden brown.
- Remove from the oven. Press each cookie down gently with a weight such as the base of a saucepan, don’t squash completely, just gently flatten.
- Finish each cooked cookie by placing dark & milk chocolate onto the surface of each hot cookie. Add a few raspberries on top.
- Place the cookies back into the oven for 30 seconds to melt.
- Remove the cookies and allow to cool on the tray for two minutes before using a metal slice or palette knife to lift each cookie onto a wire rack.
- If freezing the dough: Once the balls are frozen, you can transfer them to a ziplock bag or container and store them in the freezer for up to 1 month. These can then be baked as needed (from frozen) ensuring you always have a fresh cookie to hand.