Name: Raspberry and dark chocolate cookies
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 1
Ingredients: 250g butter, softened; 270.00 gm firmly packed brown sugar; 2 eggs; 8.80 gm vanilla extract; 125.00 ml Greek Style All Natural Yoghurt; 625.00 ml plain flour; 75.00 gm self-raising flour; 1.25 gm bicarbonate of soda; 200g dark chocolate, chopped; 250.00 ml frozen raspberries

Raspberry and dark chocolate cookies

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Prep Time:
35 minutes

Cook Time:
45 minutes

Total Time:
80 minutes

Kid-friendly cookies with chocolate and raspberries, perfect for lunchboxes.

Ingredients:

8.80 gm vanilla extract
125.00 ml Greek Style All Natural Yoghurt
250g butter, softened
270.00 gm firmly packed brown sugar
2 eggs
625.00 ml plain flour
75.00 gm self-raising flour
1.25 gm bicarbonate of soda
200g dark chocolate, chopped
250.00 ml frozen raspberries

Instructions:

Preheat your oven to 180C/160C fan-forced and prepare 3 large baking trays by lining them with baking paper.
In an electric mixer, blend butter, sugar, eggs, and vanilla extract on medium-high speed until the mixture is light and fluffy. Incorporate yogurt and continue mixing.
Sift half of the flours and half of the bicarbonate of soda over the mixture, gently stir to combine. Add the remaining flours and bicarbonate of soda, stir again to combine. Finally, fold in chocolate and frozen raspberries and mix until ingredients are fully incorporated.
Drop 40ml portions of dough onto baking trays, spacing them 7cm apart. Gently flatten each portion.
Bake each tray for 15 minutes or until golden. Let them cool on the trays for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

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