My Ultimate Chocolate Cookie

I want to share with you my ultimate chocolate cookie recipe: Fudgy Chocolate Fruit and Nut Cookies . It’s got chocolate, fruit, nuts and then some more chocolate – just for good measure. Absolute perfection.

Absolute Perfection...

It is a very rich and decadent cookie that is quite fudgy and chewy texture. The raisins provide a delicious burst of fruity sweetness to each bite while the nuts add some delectable crunch. There are chocolate bits (which give a yummy hit of chocolate) and chocolate melts which are rather luscious as they just ooze throughout the biscuit.

It is such a simple and quick recipe as well, which is always a bonus and the perfect treat after a long day. I warn you, you may not be able to stop at one…

Fudgy Chocolate Fruit and Nut Cookies

Fudgy Chocolate Fruit and Nut Cookies

(Makes 24 large cookies) – can be made up to one week in advance – store in an airtight container

Preparation Time: 20 minutes    Cooking Time: 10 minutes


  • 125g unsalted butter, softened and chopped
  • 1 ¼ cup firmly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • ¼ cup self-raising flour
  • 1 teaspoon bicarbonate soda
  • 1/3 cup cocoa powder
  • ½ cup dark chocolate melts
  • ½ cup dark chocolate bits
  • ¾ cup hazelnuts, roasted and chopped
  • ½ cup raisins


  1. Preheat oven to 180OC or 350F
  2. Line 3 oven trays with baking paper
  3. Beat butter, brown sugar, egg and vanilla extract all at once with the paddle of an electric mixer on a medium speed
  4. Sift both flours, bicarbonate soda and cocoa powder and add to the butter/sugar/egg/vanilla mixture
  5. Stir on the slowest speed in your electric mixer (or with a spoon) until combined
  6. Stir in chocolate bits, chocolate melts, hazelnuts and raisins with a spoon until they are evenly mixed throughout the mixture
  7. Place a tablespoon size balls of the mixture onto the baking trays, about 4cm apart – you can use a cookie dough scooping spoon or ball the mixture in your hands)
  8. Flatten each ball slightly
  9. Bake in the oven for 10 minutes; remove from the oven when the cookies are browned around the edges. Don’t wait until the entire cookie looks done as they will become over cooked
  10. Once out of the oven, transfer to wire rack to cool
  11. Enjoy!

Ready for the Oven

Fresh out of the Oven


–          you could you white chocolate chips to add some variety of chocolate

–          you could substitute the hazelnuts for any other preferred nuts

–          you could make smaller cookies by baking smaller balls of dough – be sure to adjust the cooking time

Tea Time!


–          the mixture will be very tough to stir and quite dry once all the dry ingredients have been combined – you may struggle just a little stirring in the chocolate, raisins and nuts

–          if you don’t have an electric bench-top mixer, use beaters to beat the butter, sugar, egg and vanilla and mix in the dry ingredients with a spoon

–          if you don’t want to waste too much baking paper, bake the biscuits in batches in the oven rather than cooking them all at once. I just use one baking tray and then re-use the paper

–          remove from the oven when the cookies are browned around the edges. Don’t wait until the entire cookie looks done as they will become over cooked

–          if you have the time, leave the mixture in the fridge for at least an hour, or overnight, before baking. This will produce a more evenly baked biscuit

I think I am "The Lady and the Chocolate" - a woman rather obsessed...

Enjoy and please share with me your ultimate chocolate cookie!

11 thoughts on “My Ultimate Chocolate Cookie

  1. Pingback: An Unexpected Honor | kfklever

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