So for the longest time I’ve been trying to perfect a chewy cookie recipe, one that makes thick cookies that keep soft for days after, today I think I’ve finally nailed it!

So let me present these Chewy Raspberry and Dark Chocolate Cookies: they’re soft, slightly chewy and stay that way for days, super moreish and such a great summer cookie!

(Makes 25 Cookies)

INGREDIENTS

300g Plain Flour

200g Soft Light Brown Sugar

160g Cold Butter

1 Egg

100g Dark Chocolate

20g Freeze Dried Raspberries

METHOD

Preheat your oven to 160°C.

Add the plain flour, butter (make sure it’s cold or they don’t work as well), Sugar and egg into a mixing bowl.

Wisk until they form a stiff dough. While the dough is forming roughly dice your dark chocolate into medium sized chunks. Add them to the cookie dough with the freeze dried raspberries and mix until well incorporated.

Pick out tablespoon sized pieces of cookie dough, roll into a ball, then flatten slightly on a prelined baking sheet.

Place in the oven for approximately 15 minutes, they will look sightly under when you bring them out but that's what we’re looking for!

Leave cool and enjoy!