Recipe by Rita~
We bought a bunch of dark chocolate covered raisins from the candy bins where you scoop out what you want. So my DH scooped up a lot! I hid half of it till I tossed this recipe together. The outside is crunchy, but the center will be moist and chewy. This recipe has two methods of directions so it's not a hard recipe to put together. Your choice.
Top Review by Lalaloula
WOW, just wow!!!! I love chocolate covered raisins and I love cookies, so this for me is a marriage made in heaven. :)
The cookies are easy enough to make and so super tasty! A chocolate lovers dream! They are just like a brownie in cookie shape. In fact these are so good that I will bake them as brownies next time Im asked to bring some. lol
I made half the recipe and used only 1/8 cup sugar, no egg yolk and as I didnt have enough covered raisins I added in the missing amount in chocolate chunks and regular raisins. That worked out nicely and I ended up with 13 BIG cookies, that were devoured very fast! I will definitely make these again and again! THANK YOU SO MUCH for sharing this superb recipe with us, ~Rita~
Made and reviewed for your being VIP during Veggie Swap #29 December 2010.
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon fine salt
- 1⁄4 teaspoon baking soda
- 8 tablespoons unsalted butter
- 6 ounces bittersweet chocolate, finely chopped
- 2 large eggs
- 1 large egg yolk
- 1 cup firmly packed light brown sugar
- 2 teaspoons pure vanilla extract
- 10 ounces chocolate-covered raisins
Directions See How It's Made
- Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
- Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
- Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
- Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Alternate Method for Food Processor owners:.
- Melt butter in micro.
- Finely chop chocolate in food processor with metal blade.
- Pour in warm melted butter and process till smooth.
- Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
- Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
- Remove dough and and fold in chocolate covered raisins.
- Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.