- Level: Easy
- Total: 1 hr 42 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 12 min
- Yield: approximately 24 cookies
Ingredients
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
Directions
- 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!
