Ingredients
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon fine salt
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1/4 teaspoon baking soda
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8 tablespoons unsalted butter
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6 ounces bittersweet chocolate, finely chopped
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2 large eggs
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1 cup firmly packed light brown sugar
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10 ounces chocolate-covered raisins
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2 teaspoons pure vanilla extract
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1 large egg yolk
Instructions
- Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
- Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
- Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
- Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Alternate Method for Food Processor owners:
- Melt butter in micro.
- Finely chop chocolate in food processor with metal blade.
- Pour in warm melted butter and process till smooth.
- Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
- Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
- Remove dough and and fold in chocolate covered raisins.
- Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.