Chewy Chocolate Cookies with Rum-soaked Raisins



These are based on Maida Heatter’s famous chocolate cookies. Enjoy the food coma.

Makes 3 dozen cookies

• 1/2 cup of 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

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. 

Note: To toast Nuts: 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.

Recipe Source: http://www.food52.com/recipes/1192_chewy_chocolate_cookies_with_rumsoaked_raisins


Dana's Notes: I would leave out the Espresso powder, but that's just my preference.