Raspberry Chocolate Cookies Baking Mix

It’s so easy to bake the chocolate cookies:

1. Either take 175g butter out of the fridge 1-2 hours before use or heat it in the microwave for 30 seconds.
2. Open the freshness seal, remove the sugar sachet and put it aside.
3. Put the soft butter in a large bowl and beat it together with the sugar from the sugar sachet for 3 minutes using a food processor, hand mixer or Thermomix (level 2 with spatula).
4. Add an egg and mix for another minute. Now add the baking mix and stir for about 1 minute (with Thermomix, set to reverse at level 2 with a spatula) until you have a smooth dough. If necessary, stir again with the spatula to ensure that the chocolate is evenly distributed.
5. Form 15 balls (approx. 60g) with the dough either: cut off the dough with a tablespoon of dough, form a ball with your hand and press it flat to 2 cm (the cookies should be about 2 fingers high) or cut off the dough with an ice cream scoop (no flattening necessary)
6. Place on a baking tray, plate or board lined with baking paper, cover with cling film/cloth and chill for 1-2 hours (refrigerator).
7. 15 minutes before baking the cookies, preheat the oven to 180°C top and bottom heat.
8. Place the shaped cookies on the baking sheets lined with baking paper, spacing them 5cm apart, and bake for 18 minutes. Remove the cookies from the baking sheet and allow to cool before serving or storing in an airtight container (cookie tin).