Chocolate cookies with gin-soaked raisins from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • ashallen on September 16, 2019

    These are almost (but not quite) flour-free - only 2 tbsp. The bulk of the cookie is cocoa powder + confectioners sugar moistened with egg whites. The end result is a large (3-4 inch diameter), chewy, sweet cookie with a moist center and a strong chocolate flavor that works really well with the raisins and pecans. Be sure to use fresh/good quality cocoa powder and confectioners sugar since they heavily influence the flavor. Also toast the pecans well for maximum flavor so they can stand out from the chocolate. Soaking the raisins in the gin for a long time before using (e.g., a few days) works well - the extra bitterness helps to balance the cookie's sweetness. Dough is quite sticky but was still workable.

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