Deep Chocolate Scooters

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
26 cookies
Level:
Easy

Ingredients
  • 1/2 cup raisins
  • 2 tablespoons brandy
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 teaspoons finely ground espresso beans
  • 2/3 cups semisweet chocolate chips
Directions
  • Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

  • Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool

  • Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, until melted and smooth. Set aside to cool.

  • Stir together the flour, baking powder and salt in a bowl and set aside. Beat the eggs and sugar until pale and thick, about 5 minutes. Beat in the vanilla and espresso.

  • Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose.

  • Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the cookie sheet and then transfer to racks.


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