You can increase or decrease the cooking time to make them as fudgy or firm as you like. Also feel free to add ½ cup of chopped nuts to the mix.






Skill level

Average: 3.4 (75 votes)


  • 125 g unsalted butter, softened
  • 280 g (1¼ cups) firmly packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 150 g (1 cup) plain flour
  • 35 g (¼ cup) self-raising flour
  • 1 tsp bicarbonate of soda
  • 40 g (⅓ cup) cocoa powder
  • 85 g (½ cup) raisins
  • 85 g (½ cup) dark chocolate bits
  • 75 g (½ cup) dark chocolate melts

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 5 minutes

1. Preheat the oven to 180˚C. Line 3 large baking trays with baking paper.

2. Using electric beaters, beat the butter, sugar, vanilla and egg in a bowl just until smooth.

3. Sift the dry ingredients together, then add to the butter mixture and stir to combine. Add the raisins and chocolate and stir until just combined.

4. Drop rounded tablespoons of mixture onto the lined trays about 3 cm apart, then flatten slightly with your hand. Bake for 10 minutes, then stand on the trays for 5 minutes before transferring to wire racks to cool.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.