When I was younger “Raisinets” were always my choice movie theater snack. I mean, how many kids can really say that? I wasn’t a raisin fan in general, but chocolate-covered-raisins? A totally different story.
I think that is why I love these cookies so much. The recipe uses a dense, brownie-like dough and stirs in an overabundance of dried fruit (obviously I chose raisins), nuts, semisweet chocolate chunks, and white/milk chocolate chunks. They are incredible. Especially if you love your texture when it comes to cookies, like myself. The ratio of dough to add-ins is tipped far in the favor of add-ins, but in the best way possible. And because are so very easily adaptable to suit your own tastes, your flavor combinations are endless. I make these a lot and personally what hits the spot for me is dark raisins, pecans, semisweet chocolate, and white chocolate. But to each his/her own! Maybe you don’t like white chocolate at all and so you might prefer milk. OR peanuts really turn your crank. Dried fruit may not be your style at all, in which case you could knix that and add more chocolate or nuts instead. See how this cookie leaves so many options available to you? It is a very forgiving cookie. Not the prettiest cookie mind you, but really looks are second to none when compared with taste. These tend to bake into the shape that they are plopped on the baking tray with very little to no spread. I always roll them into a ball and then flatten them slightly with my palm. I find that otherwise they stay in bumpy mounds.
These are one of my Dad’s favorite cookies that I make as well. Here again though, he is a “Raisinet” fan. I really wish that I could have sent him some from this batch, but being that I am in Germany I don’t think they would have been very impressive arriving at his doorstep a week or more old…
Did I mention how deeply chocolatey these are yet? They are. The dough is made very similar to a brownie (with a pretty similar texture too, just as long as you don’t over-bake them!)- melting butter and chopped chocolate together. TWO types of chocolate at that. Not to mention the cocoa powder. Not to also mention all the chopped chocolate chunks. Really, you have to love your chocolate to love these cookies. Luckily for me, I do : )
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ¼ tsp baking powder
- 3 Tb unsalted butter, cut into 3 pieces
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- 2 large eggs, at room temperature
- ⅔ cup granulated sugar
- 1 tsp pure vanilla extract
- 6 ounces semisweet chocolate, chopped into chunks, or 1 cup chocolate chips/chunks
- 6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup chocolate chips/chunks
- 1½ cups coarsely chopped nuts (pecans, walnuts, or peanuts)
- 1 cup raisins (dark or golden) or finely chopped apricots
- Center a rack in the oven and preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Sift together flour, cocoa powder, salt, and baking powder.
- Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate and unsweetened chocolate and heat, stirring occasionally, just until melted- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool.
- Working with a stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low sped, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins- you’ll have more crunchies than dough at this point. (The dough can be wrapped in plastic and kept refrigerated for up to 3 days.)
- Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough.
- Bake the cookies one sheet at a time for 10 to 12 minutes. The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature.
- Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool the baking sheets between batches.
- If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.