Chewy Chocolate Cookies With Rum-Soaked Raisins

Now no longer too lengthy ago I’ve been moderately consumed with the cooking contests at Food52.com-a online page online created by 2 journalists at the Modern York Events- Every week there is a unusual food direct primarily based on an ingredient or theme, whoever’s recipe wins goes into the remaining cookbook.

I ship in some recipes for outdated challenges (like the duck with fig & port sauce or the apple and amaretti cake) but to no avail…Food52.com isn’t very any longer trying to search out healthy easy dishes they try and search out decadent & complex ones. So 2 days earlier than the time restrict of the chocolate cookie contest I took the spacious weapons out and called the most decadent foodie I do know: my dad- and he sent me this unbelievable recipe. I relish to warn you even supposing these are no longer healthy (for shuffle I am penning this on a sugar sprint from them) but they’re appetizing. They’re primarily based on Maida Heatter’s infamous chocolate cookies. Revel in the food coma. —Culinista Annouchka

Directions

1. Combine the raisins & rum in a cup and let stand overnight to macerate (or at the least 8 hours)
2. Preheat oven to 350F. Spray & flour (rice flour or buckwheat for gluten free) 2 spacious baking sheets, shaking off extra flour.
3. Mix the sifted sugar, cocoa powder, espresso powder, flour & salt with an electrical mixer on low. Add the egg whites & vanilla and continue mixing on medium until the mix is blended.
4. Drain the raisins (with out pressing) and add them to the dough with the pecans & almonds. Plod until the mix is thick and sticky, about 3 minutes.
5. Fall spacious tablespoons of dough onto the baking sheets, spacing every cookie a couple of inches apart. Bake the cookies in the middle rack of the oven, rotating halfway through baking (you can relish to bake them 1 sheet at a time in case your oven is miniature).
6. The cookies are performed when miniature cracks looks to be or when they’re most life like space on the perimeters and moderately moist in the middle (12 to 14 minutes entire).
7. Cool cookies on rack for a little while then switch to a plate to chill fully.
8. * Declare nuts flat on a baking sheet and space in the oven (heated at 350F) for 7 to 10 minutes. Rob out of the oven and let chilly earlier than chopping them.