If you love a chunky cookie filled with chocolate and raspberries then you will love these chocolate raspberry cookie bars. The rich chocolate and juicy berries in a deep pan cookie are a combination made in heaven in this cookie traybake recipe.
140glight brown soft sugar(if you don't have you can use all caster sugar)
2mediumeggs
1tspvanilla extract
300gplain flour / all-purpose flour
tiny pinch of salt
1teaspoonbicarb of soda
200graspberries
200gchocolate(I used dark but you can use milk or white)
3tbspmilk(add a little extra if the mix is really thick)
Instructions
Preheat the oven to 180ºC/160ºfan. Grease and line a 9inch x 9inch cake tin.
In a mixing bowl, cream together the butter and sugar. Use a fork to break up the sugar if it's lumpy before adding to the butter.
Stir in the eggs and vanilla.
Sieve in the flour, salt and bicarb and stir together.
Chop up the chocolate and add it to the mixture - or stir in the chocolate chips.
Add the milk and stir together.
Set aside half of the raspberries for the topping. Very gently stir the rest into the mix.
Spoon the cookie dough into the pan and level out.
Stud the cookie bar with the remaining raspberries.
Place in the oven and bake until golden brown. If you like your cookies slightly gooey take them out at 20 minutes. 20-25 minutes if you want them to be set more. Both work really well.
As they cool slice up. I love cutting them into finger shapes as they are nice to nibble when enjoying a cup of tea.
Video
Notes
•Best enjoyed warm warm.•They make great puddings so reheat them in the microwave for about 20-30 seconds and serve with ice cream.•Brilliant for lunch boxes and taking on picnics.