Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Deep Chocolate Scooters
- Level: Easy
- Yield: 26 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 111
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 33
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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.