| | Raspberry and dark chocolate cookies
Raspberry and dark chocolate cookies
Raspberry and dark chocolate cookies 4.3-5 9
  • Calories: 830 kj
  • Fat: 8.9g
  • Carbohydrates: 26.1g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper.
  2. Using an electric mixer, beat butter, sugar, eggs and vanilla extract together on medium-high speed until light and fluffy. Beat in yoghurt.
  3. Sift 1/2 the flours and 1/2 the bicarbonate of soda over mixture. Stir to combine. Sift over remaining flours and bicarbonate of soda. Stir to combine. Add chocolate and frozen raspberries. Stir to combine.
  4. Using a small (40ml capacity) ice-cream scoop or rounded tablespoons of mixture, place dough, 7cm apart, on prepared trays. Flatten slightly.
  5. Bake, one tray at a time, for 15 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
Time for preparing:
45 min.


  • 250g butter, softened
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup Tamar Valley Greek Style All Natural Yoghurt
  • 2 1/2 cups plain flour
  • 1/2 cup self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 200g dark chocolate, chopped
  • 1 cup frozen raspberries