Chewy chocolate cookies with Rum-soaked raisins
Share
- ✉
-
Author Notes: Lately I’ve been slightly consumed with the cooking contests at Food52.com-a website created by 2 journalists at the New York Times- Every week there is a new food challenge based on an ingredient or theme, whoever’s recipe wins goes into the final cookbook.
I send in some recipes for previous challenges (like the duck with fig & port sauce or the apple and amaretti cake) but to no avail…Food52.com is not looking for healthy easy dishes they are looking for decadent & complex ones. So 2 days before the deadline of the chocolate cookie contest I took the big guns out and called the most decadent foodie I know: my dad- and he sent me this incredible recipe. I must warn you though these are not healthy (actually I am writing this on a sugar rush from them) but they are delicious. They are based on Maida Heatter’s famous chocolate cookies. Enjoy the food coma. - Culinista Annouchka
Makes 3 dozen cookies
- 1/2 cup of thompson raisins
- 1/3 cup of Rum
- 3 cups of sifted confectioners sugar (sift before measuring)
- 2/3 cups of sifted unsweetened cocoa powder (also sifted pre measuring)
- 1 teaspoon of instant espresso powder
- 2 tablespoons of all purpose-flour (but for gluten free use buckwheat or rice flour)
- 2 dashes of salt
- 3 large egg whites
- 1/2 teaspoon of vanilla
- 2 1/4 cups of mixed pecans & almonds, toasted, cooled & coarsely chopped
- Combine the raisins & rum in a cup and let stand overnight to macerate (or a minimum of 8 hours)
- Preheat oven to 350F. Spray & flour (rice flour or buckwheat for gluten free) 2 large baking sheets, shaking off excess flour.
- Mix the sifted sugar, cocoa powder, espresso powder, flour & salt with an electric mixer on low. Add the egg whites & vanilla and continue mixing on medium until the mixture is combined.
- Drain the raisins (without pressing) and add them to the dough with the pecans & almonds. Stir until the mixture is thick and sticky, about 3 minutes.
- Drop large tablespoons of dough onto the baking sheets, spacing each cookie a few inches apart. Bake the cookies in the middle rack of the oven, rotating halfway through baking (you may have to bake them 1 sheet at a time if your oven is small).
- The cookies are done when small cracks appears or when they are just set on the edges and slightly moist in the middle (12 to 14 minutes total).
- Cool cookies on rack for a few minutes then transfer to a plate to cool completely.
- * Place nuts flat on a baking sheet and place in the oven (heated at 350F) for 7 to 10 minutes. Take out of the oven and let cool before chopping them.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cookie
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Wow, these look so good!! They are definitely going on the holiday gift cookie list this year. Mmmmmm. I can't wait to make them. Thanks for the gluten free alternative ingredient, too!! (I would have used rice flour anyway, but it's so nice to see it in a recipe for people who don't have to deal with wheat or gluten allergies on a regular basis.)
over 3 years ago Culinista Annouchka
My husband just ate all of them in 1 go...they are insanely good!
over 3 years ago Oui, Chef
No kidding about the sugar buzz....3 cups? I'm starting to shake just reading the recipe! Nothing a little rum can't fix, I'm sure. The lovelies look and sound amazing. Gotta try.