Raspberry Ruby Chocolate Cookies

Name: Raspberry Ruby Chocolate Cookies
Yield: 8 to 10
Ingredients: 115g Unsalted butter; 50g Tate & Lyle Caster Sugar; 1 tsp Vanilla; 180g Plain flour; 30g Cocoa powder; 2 tsp Cornflour; Half tsp Baking powder; Half tsp Bicarbonate soda; half tsp Salt; 1 large Egg; 60g White chocolate chips; 60g Ruby chocolate chips; 25g Freeze-dried raspberries

Rating 0.0

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Prep

< 5 mins

Bake

10 mins

Serves

8 to 10

Difficulty

Easy

About

made using

Light Brown Soft

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Easy Biscuits & Brownies Baking Recipes 8 to 10

Instructions

Ingredients

Reviews

Baking the cookies

Step 1

Line two baking trays with parchment paper. Preheat the oven to 180C/350F

Step 2

Cream together butter and sugar until smooth and paler. Add vanilla and mix in.

Step 3

Sift in flour, cocoa, cornflour, baking powder, bicarbonate of soda, and salt.

Step 4

Mix together until the mixture resembles damp sand.

Step 5

Tip in the egg and mix until cookie dough starts to clump together.

Step 6

Add in the chocolate and ruby chips and raspberries. Fold in.

Step 7

Divide dough into 12 balls, roughly 2 tbsp of dough each or weighing 50g each. Place on prepared sheets, spacing apart to allow for spreading during baking.

Step 8

Bake cookies for 9-10 minutes until crisp on the edges but still soft in middle.

Step 9

Top with extra chocolate chips and leave to cool on baking trays before enjoying!

Ingredients – 13 items

Serving

Unsalted butter

115g

Tate & Lyle Caster Sugar

50g

Vanilla

1 tsp

Plain flour

180g

Cocoa powder

30g

Cornflour

2 tsp

Baking powder

Half tsp

Bicarbonate soda

Half tsp

Salt

half tsp

Egg

1 large

White chocolate chips

Plus extra for studding cookies

60g

Ruby chocolate chips

60g

Freeze-dried raspberries

25g

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