These chocolate raisin cookies are a fantastic! And they just happen to be one of those fairly simple drop cookie recipes!
The rum soaked raisins and walnuts give it that authentic Italian cookie flavor! Generally I don't like chocolate chip type cookies. But this recipe takes chocolate chip type cookies from kindergarten to graduation. I think the rum soaked raisins do that!
Tis true, this another Italian dessert recipe that uses alcohol. We do that a lot! BUT don't let that stop you. Many of our recipes can be modified. See substitutions section below if you have questions.
One year I made these for my Christmas cookie bags. The ones I give away. And the rum kind of flavored the other cookies next to it. So, I'd suggest storing these in a Tupperware by themselves. And too, that second or third day - YUM. If you've had them locked up tight they can last a few days - and they just get better!
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* 1 cup butter, softened
* 1 cups white sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cups semisweet chocolate chips
* 1 Cup raisins soaked in rum
* 1/2 cup chopped walnuts
* Preheat oven to 350 degrees.
* Set raisin in flat bowl and pour rum over them to soak in while you prepare the chocolate raisin cookie batter. I sometimes *zap* the raisins and rum for 25 seconds or so, if my raisins are crusty hard.
* In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
* Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
* Drain off all reserved liquid from the rum soaked raisins.
* Mix in the chocolate chips, raisins and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
* Bake for
* These chocolate raisin cookies will fool you at 8 minutes!!!! I was dead set on 8 minutes to cook them and I'd be super hesitant to bake over the 8 mins. They will be chewy inside with a slightly shiny outside and can easily be over cooked if you are looking for visible doneness.
* Cool slightly on the cookie sheets (I usually cool for that "standard" 10 minutes) before transferring to wire racks to cool completely.
Don't! There is no need. A lot of times bakers want to use shortening so the cookies won't get flat and crispy. You can keep your cookies from looking like frisbees by setting the dough in the fridge before dropping them on the cookie sheet. It keeps the butter cooled. If you notice my cookies, that is what I did. Generally when they spread like pancakes it's from the butter being too warm prior to baking.
An alcohol is what gives this chocolate raisin cookie it's authentic flavor! But there a few things you could use instead. Here's some options:
Probably. Never done it. Just make they soak away! Adn know if you choose currants - they are tinier than raisins. So you may not get that "plumpiness" you are hoping for. They would work, but don't expect the same juicy rum bite from them that you would get with the raisin. As for golden raisin - you should be just fine.
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