Chewy Dark Chocolate Raisin Cookies
Indulge in these rich and decadent Chewy Dark Chocolate Raisin Cookies, perfect for satisfying your sweet tooth! We started with a generous scoop of dark chocolate-covered raisins and transformed them into a delightful treat that's equal parts crunchy and chewy. The outer layer of these cookies offers a satisfying crisp, while the center is perfectly moist and chewy, making each bite utterly irresistible. With simple preparations and two easy methods to choose from, you can whip up these tasty cookies in no time. Enjoy them fresh from the oven or store them for a sweet snack later!
30
Servings
60
Calories
11
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (sifted)
baking powder
1 teaspoon (none)
fine salt
1/2 teaspoon (none)
baking soda
1/4 teaspoon (none)
unsalted butter
8 tablespoons (melted)
bittersweet chocolate
6 ounces (finely chopped)
large eggs
2 (beaten)
large egg yolk
1 (none)
light brown sugar
1 cup (firmly packed)
pure vanilla extract
2 teaspoons (none)
chocolate-covered raisins
10 ounces (none)
Instructions
1
In a medium bowl, combine the all-purpose flour, baking powder, fine salt, and baking soda. Whisk together and set aside.
2
In a saucepan over medium heat or in the microwave, melt the unsalted butter until fully liquefied. Remove from heat and add the finely chopped bittersweet chocolate. Stir until the chocolate has completely melted and the mixture is smooth.
3
In a separate bowl, whisk together the large eggs, egg yolk, brown sugar, and pure vanilla extract until well blended. Gradually whisk in the melted chocolate mixture until combined, ensuring the mixture is smooth.
4
Gently stir the dry flour mixture into the chocolate mixture until a loose dough forms. Avoid over-mixing to maintain a soft texture. Carefully fold in the chocolate-covered raisins, ensuring they are evenly distributed throughout the dough.
5
Cover the cookie dough with plastic wrap and refrigerate for about 2 hours, or until it has firmed up considerably.
6
While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7
Once the dough is firm, scoop out portions of the dough (about 2 inches or 1.5 ounces each) and roll them into balls. Place them on the prepared baking sheet, leaving enough space between each cookie for spreading during baking.
8
Bake the cookies in the preheated oven for approximately 13 to 15 minutes, or until the edges are set and lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
2.7g
Fat
8g
Carbs
0.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Dark Chocolate Raisin Cookies?
They are rich and decadent cookies featuring a crunchy outer layer and a moist, chewy center, filled with dark chocolate-covered raisins.
How many servings does this recipe yield?
This recipe makes 30 cookies.
How many calories are in one cookie?
There are 60 calories per cookie.
What is the fat content per serving?
Each cookie contains 2.7g of fat.
How many carbohydrates are in each cookie?
Each cookie contains 8g of carbohydrates.
What is the protein content per cookie?
Each cookie provides 0.67g of protein.
How much all-purpose flour is required?
The recipe calls for 1 1/4 cups of sifted all-purpose flour.
What is the amount of bittersweet chocolate needed?
You will need 6 ounces of finely chopped bittersweet chocolate.
How much butter is used in the dough?
The recipe uses 8 tablespoons of melted unsalted butter.
What type of raisins are used?
The recipe specifically uses 10 ounces of chocolate-covered raisins.
How long should the dough be refrigerated?
The cookie dough should be chilled for about 2 hours until firm.
What is the recommended baking temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the cookies need to bake?
Bake the cookies for approximately 13 to 15 minutes.
How much brown sugar is in the recipe?
The recipe requires 1 cup of firmly packed light brown sugar.
How many eggs are needed?
You need 2 large beaten eggs and 1 additional large egg yolk.
What size should the dough balls be?
Each portion should be about 2 inches or 1.5 ounces.
Is vanilla extract used in this recipe?
Yes, 2 teaspoons of pure vanilla extract are required.
How much baking powder is necessary?
The recipe calls for 1 teaspoon of baking powder.
What amount of fine salt is added?
Add 1/2 teaspoon of fine salt to the dry mixture.
Is baking soda included in the ingredients?
Yes, the recipe uses 1/4 teaspoon of baking soda.
How should the butter and chocolate be combined?
Melt the butter first, then stir in the finely chopped bittersweet chocolate until smooth.
What is the texture of these cookies?
They have a satisfying crisp outer layer and a moist, chewy center.
Do I need to line the baking sheet?
Yes, line the baking sheet with parchment paper for the best results.
How should the cookies be cooled?
Allow them to cool on the baking sheet for a few minutes before moving them to a wire rack.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What tags are associated with this recipe?
Tags include cookies, chocolate, dessert, chewy, raisins, and baking.
Can these cookies be stored?
Yes, they can be stored for a sweet snack later or enjoyed fresh from the oven.
Should I whisk the dry ingredients separately?
Yes, whisk the flour, baking powder, salt, and baking soda together in a medium bowl first.
Is it okay to over-mix the dough?
No, you should avoid over-mixing to maintain a soft texture.
When should I fold in the raisins?
Fold in the chocolate-covered raisins after the loose dough has formed.