You know that feeling.
It starts with the slight fidgeting, the inability to concentrate on any one thing. The sigh of frustration for no reason in particular. Then the snappiness starts when someone is being just a little irrational or annoying, then the growing niggling sensation, the craving. The hunger.
For us ladies, you know that there is a particular couple of days every month that the overwhelming NEED for chocolate surfaces. I don’t think I have to specifically mention it for you to know what I’m talking about.
For me, this feeling surfaced late last evening when I was unsuccessfully trying to do some International Trade and Finance readings, where I hurried to the cupboard and the only chocolate I could find was a piece of 75% dark chocolate and half a bag of mini M&Ms. I growled in frustration, but took the M&Ms, but it just didn’t hit the spot! I knew I needed to do some emergency baking today.
I tried this recipe a while ago B.B. (Before Blog) and was completely head over heels IN LUURVE (yes, that sort of love) with the fudginess of these cookies. The one thing that’s tricky about making them is the fillings – you have to mix it in well, otherwise you may get a tablespoon with too much chocolate chunks/raspberries and there isn’t enough cookie dough in it, meaning that when it bakes the cookie will not be a cookie at all but just a sweet puddle.
But if you get them right, they provide that much-needed chocolate hit for any sweet desperado, yet the tang of raspberry keeps that sickly-sweetness at bay. Mind you, this means you will eat ENTIRELY too many in one go. I’ve had six since I baked them at 5pm today (it’s now 10pm). The recipe makes 24. 24 of the most chocolatey, most nom-worthy biscuits you could ever wish for.
You’ve been forewarned. Proceed if you dare.
You will need (recipe adapted from the Women’s Weekly Afternoon Tea Collection)
- 125g butter, softened;
- 3/4C (165g) firmly packed light brown sugar;
- 1 egg;
- 1 teaspoon vanilla extract;
- 1C (150g) plain flour;
- 1/4C (35g) self-raising flour;
- 1/3C (35g) cocoa powder;
- 1/2 teaspoon bicarbonate-of-soda;
- 90g dark chocolate, chopped coarsely;
- 125g frozen raspberries.
Preheat your oven to 180 degrees Celcius. Line four oven trays with baking paper.
Beat the butter, sugar, egg and extract in a bowl with an electric mixer until combined.
Stir in the sifted flours, cocoa and soda, in two batches.
Then stir in the chocolate and raspberries.
Drop tablespoonfuls of the mixture about five centimetres (two inches) apart onto trays and flatten slightly.
Bake cookies for about 12 minutes per tray. Stand cookies on trays for five minutes before transferring to a wire rack to cool.
Devour with relish xx