Dark Chocolate Raspberry Cookies

Shopping list

• 150 g Frozen or fresh raspberries — approx. 1.5 cups

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• 115 g Unsalted butter — softened to room temperature

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• 150 g Caster sugar — (3/4 cup)

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• 50 g Light brown soft sugar — (1/4 packed cup)

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• 1 Large egg — at room temperature

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• 1 teaspoon Vanilla extract

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• 260 g Plain flour — (2 cups)

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• 0.5 teaspoon Bicarbonate of soda

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• 0.5 teaspoon Fine salt

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• 150 g Dark chocolate (70% cocoa) — roughly chopped into chunks (or dark chocolate chips)

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• 5 Drops Red food colouring

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Step by step

1. 1

   Make the Raspberry Reduction: Place the raspberries in a small saucepan over medium heat. Cook, stirring and breaking them down with a wooden spoon, for about 6 to 8 minutes until they release their juices and thicken into a jam-like consistency. Push the mixture through a fine-mesh sieve using the back of a spoon to remove the seeds. You should be left with about 2 to 3 tablespoons of smooth, intensely concentrated raspberry puree. Set it aside to cool to room temperature.

2. 2

   Mix the Wet Ingredients: In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter, caster sugar, and light brown soft sugar together on medium speed for about 2 minutes until light and creamy. Add the egg and vanilla extract, beating well until fully incorporated. Pour in the cooled raspberry reduction and mix until combined. The dough base will take on a bright pink/raspberry hue.

3. 3

   Combine Dry Ingredients & Fold: In a separate medium bowl, whisk together the plain flour, bicarbonate of soda, and salt. Turn the mixer to low and slowly add the dry ingredients to the wet mixture, mixing just until the flour disappears (take care not to overmix). Gently fold in the chopped dark chocolate chunks using a spatula. Crucial chilling step: Cover the bowl with cling film and chill in the refrigerator for at least 45 minutes.

4. 4

   Portion and Shape: Preheat your oven to 180°C / 160°C Fan (Gas Mark 4) and line two large baking trays with baking parchment. Scoop out balls of dough (roughly 2 tablespoons or 45g each) and place them about 5cm (2 inches) apart on the baking trays. Optional professional touch: Press a few extra pieces of dark chocolate onto the tops of the dough balls just before baking.

5. 5

   Bake: Bake on the middle oven shelf for 10 to 12 minutes. The edges should look set and slightly cracked, but the centres will still look very soft and slightly underbaked—this is key to keeping them fudgy and chewy. Remove from the oven and let the cookies rest on the hot baking tray for 5 minutes, then transfer them to a wire rack to cool completely.