Grappa infused Chocolate Chocolate Chunk Cookies

Total Time:
1 hr 42 min
30 min
1 hr
12 min

approximately 24 cookies

  • 1 cup dark raisins
  • Italian Grappa, enough to cover raisins, plus 2 tablespoons, warmed
  • 8 ounces bittersweet or semisweet chocolate, coarsely chopped, plus 12 ounces, cut into small chunks (1/4 to 1/2-inch)
  • 1 cup all-purpose flour
  • 2 tablespoons Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • Preheat oven to 350 degrees F. Position rack in center of oven.

  • In a heatproof bowl, cover the raisins with very warm grappa to 1 inch above the level of the raisins. Soak until the raisins are plumped, about 3 to 5 minutes.

  • In a double boiler, melt 8 ounces bittersweet chocolate. Keep warm.

  • Whisk together the flour, cocoa, baking powder and salt. Put aside.

  • With an electric mixer, cream the butter, brown sugar, and white sugar until well blended and lighter in color.

  • Add the eggs, 1 at a time, scraping the sides of the bowl as needed. Blend in the warm melted chocolate, 2 tablespoons warm grappa, and the vanilla extract.

  • At low speed, add the dry ingredients in 2 or 3 additions until just combined.

  • Fold in 12 ounces chocolate chunks and raisins. Chill the dough for at least 1 hour.

  • Using lightly buttered cookie sheets or parchment paper, drop dough by generous tablespoons onto cookie sheet, about 3 inches apart to allow for spreading.

  • Bake for 10 to 12 minutes. The cookies will look underdone, but will continue to cook and firm as they cool. Let stand for 1 to 2 minutes before transferring to cooling racks to cool completely.

  • Store in a tightly sealed container.

  • Enjoy!

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