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Add a photoServings: 12
Ingredients
- 1/2 c. Raisins
- 2 Tbsp. Brandy
- 2 ounce Unsweetened chocolate coarsely minced
- 4 ounce Bittersweet chocolate coarsely minced
- 3 Tbsp. Unsalted butter
- 1/4 c. All-purpose flour
- 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 2 lrg Large eggs
- 3/4 c. Sugar
- 1 tsp Vanilla extract
- 2 1/4 tsp Finely-grnd espresso beans
- 2/3 c. Semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
- Combine the raisins and brandy in a small saucepan and hot over low heat. Set aside to cold.
- Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, till melted and smooth. Set aside to cold.
- Stir together the flour, baking pwdr and salt in a bowl and set aside.
- Beat the Large eggs and sugar till pale and thick, about 5 min. Beat in the vanilla and espresso. Pour in the melted chocolate and fold to combine. Then mix in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose.
- Spoon about a Tbsp. of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 min, till the tops are cracked and shiny and the cookies slightly puffed. Let cold on the cookie sheet and then transfer to racks.
- This recipe yields about 26 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 120 | 49% |
| Total Fat 13.94g | 17% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 98mg | 4% |
| Potassium 219mg | 6% |
| Total Carbs 29.81g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 21.61g | 14% |
| Protein 4.09g | 7% |
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