Chocolate Raisin Cookies

 

Chocolate Raisin Cookies  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 46.

Do you like your cookies crisp or soft? Well, I discovered that this one can be either depending on how long you bake them. Eighteen minutes worked fine for me although the cookies were very crisp. On the second bake, I took them out at seventeen minutes and that made a big difference - the cookies were much softer. 

If you baking one pan at a time, use the upper rack in the oven. This is what I did after forgetting that we had a turkey to put in the oven. 

This recipe makes 42 cookies.

1 3/4 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 oz. unsweetened chocolate
1 cup raisins
5 1/3 oz. unsalted butter
1 tsp. vanilla extract
1 2/3 cups granulated sugar
1 egg
1/2 cup sour cream
Boiling water (for the raisins)

Preheat oven to 375. Line cookie sheets with parchment paper.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

Plump the raisins by pouring boiling water over them and let them stand 5 minutes. Drain and set aside.

Melt the chocolate in top of a double boiler. Set aside to cool slightly.

Cream the butter. Add the vanilla and sugar and beat well.

Mix in the egg.

Add the chocolate and the sour cream.

On low speed, add the flour mixture, a little at a time (I use a large spoon),  mixing well. 

Add the raisins.

Place a teaspoon of dough on the cookie sheet about 2-3 inches apart. The cookies will spread when baking.

Bake 18-20 minutes. They will be done when they spring back when pressed. Do not overbake.

Transfer to a wire rack to cool. Store in an airtight container.