Serves: 24 cookies1) Preheat the oven to 190C/Gas 5. Cream the butter, shortening and brown sugar together in a large bowl.
2) Add the eggs, one at a time and mix well. Add the vanilla and chocolate essences and raspberry flavouring, mix well.
3) In a separate bowl, combine the flour, salt, bicarbonate of soda and cocoa powder. Slowly add to the butter mixture and mix thoroughly.
4) With a rubber spatula, stir in the chocolate chips and nuts. Scoop the dough onto a greaseproof paper lined baking sheet with a 6cm ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool.
This recipe was provided by a home cook. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.