Black Forest Cookies With Raisins Instead of Cherries
(adapted from a Martha Stewart recipe from Everyday Food)
1 cup flour
2T unsweetened cocoa powder
1 t baking powder
1/2 t salt
8 oz chopped semisweet or bittersweet chocolate
8 T (1 stick) butter, cut into small pieces
1/2 cup sugar
1/4 cup dark brown sugar
12 oz semisweet chocolate cut into chunks
1 1/2 cups raisins
Preheat oven to 350°C. Line baking sheets with parchment paper.
Mix flour, cocoa, baking powder and salt together.
2. Place chopped chocolate and butter in a large bowl and heat over simmering water (or in the microwave but be careful - not too long) until melted. Stir until smooth. Remove from heat, whisk in sugars, then eggs. Whisk unitl smooth.
3. Whisk in dry ingredients unitl just combined. Fold in chocolate chunks and raisins. I SAID NO SNEERING. Cover with plastic and refrigerate until firm, about 30 minutes.
4. Drop mounds of 2T dough per cookie onto baking sheets, about 2 inches apart. Bake unitl edges are firm, 11-13 minutes. Cool and consume to be happy.
And since we're on the subject of great recipes, check this one out at Chitlins & Camembert. Certain to please even the sneerers. That means you, Lorraine and Spouse.