I like crunchy cookie until I tried this recipe by chance. If you are like me who do not fancy soft & chewy type, try this and you may find that one cookie is just not enough. These cookies were first baked for teachers’ day celebration last year and I received good comments from everyone. The ‘first order request’ came in when a teacher’s hubby who does not eat cookie tried and liked it so much. Recently, I baked this again and wrapped them in goodie bags for DD’s school dance club. DD is in dance club and her school is participating in this year’s SYF (Singapore Youth Festival). When DD suggested to bake her dance mates something on SFY day, the first thing came into my mind is chocolate cookie (chocolate helps to relieve stress!).
This recipe is definitely a keeper. If you like subway cookie, this is one recipe that you should try as my colleagues said that they are subway alike (I’m not sure as I have never tried before). Try and let me know if you agree. Whatever it is, this is the type of cookie I like.
Recipe “Chocolate Raisin Cookies” adapted and modified from Italian Dessert Recipes by Lisa Marietta Gianotti
227g butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon chocolate paste (optional)
1 cup semisweet chocolate chips
1 cup raisins soaked in rum or kahlua
1/2 cup rolled oat
1. Preheat oven to 175 C.
2. Soak raisin with rum/kahlua while you prepare the cookie batter.
3. Beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time and add vanilla extract till well combined.
5. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well mixed.
6. Add a ¼ tsp chocolate paste and mix evenly (this is optional, omit it if you do not have).
7. Drain off all reserved liquid from the rum/kahlua soaked raisins.
8. Mix in the chocolate chips, raisins and rolled oat. Keep the mixture refrigerated.
9. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
10. Bake for 12-15 minutes in the preheated oven, or until chewy inside with a slightly shiny outside. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Tips : I drop the batter on the tray and keep the tray in the fridge for 15 minutes. Remove tray from the fridge directly into the preheated oven.