Grappa infused Chocolate Chocolate Chunk Cookies
- 1 cup dark raisins
- Italian Grappa, enough to cover raisins, plus 2 tablespoons, warmed
- 8 ounces bittersweet or semisweet chocolate, coarsely chopped, plus 12 ounces, cut into small chunks (1/4 to 1/2-inch)
- 1 cup all-purpose flour
- 2 tablespoons Dutch process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 3/4 cup white granulated sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F. Position rack in center of oven.
- In a heatproof bowl, cover the raisins with very warm grappa to 1 inch above the level of the raisins.
- Soak until the raisins are plumped, about 3 to 5 minutes.
- In a double boiler, melt 8 ounces bittersweet chocolate.
- Keep warm.
- Whisk together the flour, cocoa, baking powder and salt.
- Put aside.
- With an electric mixer, cream the butter, brown sugar, and white sugar until well blended and lighter in color.
- Add the eggs, 1 at a time, scraping the sides of the bowl as needed.
- Blend in the warm melted chocolate, 2 tablespoons warm grappa, and the vanilla extract.
- At low speed, add the dry ingredients in 2 or 3 additions until just combined.
- Fold in 12 ounces chocolate chunks and raisins.
- Chill the dough for at least 1 hour.
- Using lightly buttered cookie sheets or parchment paper, drop dough by generous tablespoons onto cookie sheet, about 3 inches apart to allow for spreading.
- Bake for 10 to 12 minutes.
- The cookies will look underdone, but will continue to cook and firm as they cool.
- Let stand for 1 to 2 minutes before transferring to cooling racks to cool completely.
- Store in a tightly sealed container.
- Enjoy!
dark raisins, italian grappa, bittersweet, flour, dutch, baking powder, salt, unsalted butter, brown sugar, white granulated sugar, eggs, vanilla
Taken from www.foodnetwork.com/recipes/grappa-infused-chocolate-chocolate-chunk-cookies-recipe.html (may not work)