Baking the cookies
Line two baking trays with parchment paper. Preheat the oven to 180C/350F
Cream together butter and sugar until smooth and paler. Add vanilla and mix in.
Sift in flour, cocoa, cornflour, baking powder, bicarbonate of soda, and salt.
Mix together until the mixture resembles damp sand.
Tip in the egg and mix until cookie dough starts to clump together.
Add in the chocolate and ruby chips and raspberries. Fold in.
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.
Bake cookies for 9-10 minutes until crisp on the edges but still soft in middle.
Top with extra chocolate chips and leave to cool on baking trays before enjoying!
Ingredients – 13 items
Tate & Lyle Caster Sugar
White chocolate chips
Plus extra for studding cookies
Ruby chocolate chips
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