Serves a Crowd

Chewy chocolate cookies with Rum-soaked raisins

October 21, 2009
3 Ratings
  • Makes 3 dozen cookies
Author Notes

Lately I’ve been slightly consumed with the cooking contests at 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… 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

What You'll Need
  • 1/2 cup of thompson raisins
  • 1/3 cup of Rum
  • 3 cups of sifted confectioners sugar (sift before measuring)
  • 2/3 cup 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
  1. Combine the raisins & rum in a cup and let stand overnight to macerate (or a minimum of 8 hours)
  2. Preheat oven to 350F. Spray & flour (rice flour or buckwheat for gluten free) 2 large baking sheets, shaking off excess flour.
  3. 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.
  4. 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.
  5. 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).
  6. 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).
  7. Cool cookies on rack for a few minutes then transfer to a plate to cool completely.
  8. * 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.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • Culinista Annouchka
    Culinista Annouchka
  • Oui, Chef
    Oui, Chef

3 Reviews

AntoniaJames November 29, 2009
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.)
Culinista A. October 23, 2009
My husband just ate all of them in 1 go...they are insanely good!
Oui, C. October 21, 2009
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.