Joy the Baker

Dark Chocolate, Walnut and Golden Raisin Cookies

June 13, 2009

Dark Chocolate Walnut Raisin Cookies

Dear Girl (that sat next to me on the plane last night),

Hi.  How are you?  This is just a quick note to let you know that you sat on my glasses.  I know that you know that you sat on my glasses.  You did, after all,  hand them back to me crazy mangled.  I trust that you know what shape glasses generally assume.

I understand that there are two active parties in this tragedy.  There’s the person that accidentally left her glasses in the middle seat next to her while she properly stowed her purse under the seat in from of her…. that’s me.  There’s also the person that was in such a hurry to get into that second row middle seat, that didn’t let the girl with the glasses on the aisle properly acclimate before barging in… that’s you.  So, you sat on my glasses.

My favorite part about you sitting on my glasses, was how you showed exactly zero remorse for the damage you caused.  That was awesome.  Hey… remember that part when I was very obviously trying to bend them back in shape in front of you?  Yea… that was pretty fun too.  That was me being passive aggressive.  I bet that was your favorite part.

Oh well, they’re just glasses, right?  Next time, I’ll watch where I put my glasses if you watch where you put your body.  Deal?

Sincerely,

Joy

And now… dark chocolate cookies.  Let’s do this.

Dark Chocolate Walnut Raisin Cookies

I love big, soft, brownie-like cookies.  These are them.  Hot dang they’re satisfying.  Get your hands on some good chocolate for these beauties.  I used a Valrhona 70% chocolate.   When it comes to mix-ins, I went for walnuts and golden raisins.  Maybe you want to try dried cherries and white chocolate, or pecans and walnuts, or chocolate chunks and dried apricot.  Dream it up and go nuts.  Thanks for the Twitter inspiration on these Roberta!

Dark Chocolate, Walnut and Golden Raisin Cookies

adapted from King Arthur somewhere

Print this Recipe!

8 ounces good quality bittersweet chocolate , 60%-72%(chopped or in chips)

3 Tablespoons (1 1/2 ounces) butter

1 cup sugar

3 large eggs

1 teaspoon espresso powder

1 teaspoon vanilla

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoons salt

1 cup chocolate chips

1 cup chopped walnuts

3/4 cup golden raisins

In a double boiler, or in the microwave, gently melt together the chocolate and butter.  To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat.  Stir until all the chocolate melts.

In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined.  You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon.   Add the melted chocolate mixture, then stir in the remaining ingredients, including the chocolate chips, walnuts and raisins, if you’

re using them.

Preheat the oven to 325 degrees F.  Lightly grease (or line with parchment) two baking sheets, three if you have them.

Drop the cookie dough by the tablespoonful (about the size of a small ping pong ball) onto the prepared baking sheets.  A tablespoon cookie scoop makes this task extremely simple.  Leave about 2? between the dough balls, as they’

ll spread as they bake.

Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked.  They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’

re done.  The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy.  Remove the cookies from the oven.  Wait 5 minutes then transfer the cookies to a wire rack to cool.


93 Comments Add A Comment

  • Sorry about your glasses. Great letter though!
    And the cookies, whoa–just printed recipe. Must make soon!

  • Very well written…and very well baked! You’ve got me craving chocolate brownie cookies….thanks for sharing!

  • I just have to say I love your random outbursts. No need to try to tie chocolate cookies and broken glasses together with some loose transition in the post; they’re both entertaining, so kudos, keep ‘er going.

    So what do you do with all the baked goods? Do you have a bake shop? Do you give them away? Who gets the goods? You can’t possibly consume all this deliciousness (although it would be devilishly fun to try!).

  • You gotta love mingling with the unwashed public. Sigh.

    These cookies look great. They remind me of a cookie my mom used to make that she called chocolate nut drops. They, of course, contained nuts and not raisins.

  • Ha great story Joy! It happens to the best of us.

  • people today are so inconsiderate. you should have ‘accidently’ spilled a drink on her.
    the cookies look good. i may need to try these – maybe some almonds and dried cherries. . . oh maybe almonds and coconut. . . oh yeah

  • Those cookies look AMAZING! I love raisins and nuts with chocolate – reminds me of those yummy Chunky bars from childhood. :) And great story about the woman sitting on your glasses – people are so amazingly unself-aware sometimes.
    p.s. I think I’m going to make your brown sugar-bacon waffles tomorrow a.m.!

  • These look delicious! I love cookies that are a bit brownie-like as well.

  • What a B that girl was!! PS… I tweeted you a question about your grapefruit yogurt cake.

  • I seriously feel your pain about your irritation with the woman who mangled your glasses. I’m 29, and I still harbor a minor grudge for the woman who spilled her Sprite on my favorite teddy bear when I was 9 and flying from Arizona to Alabama for Space Camp. Yes, I am still bitter, and yes, the bear (despite my uncle’s best attempts to clean him) still bears the scars.

    On the other hand, maybe a batch of those amazing cookies up there will help me to deal with the lingering pain. ;)

  • Now wait a minute, no remorse? Not even an I’m sorry? Wow, amazing.

  • Seriously fudgy looking cookies! I love the outer layer that looks thin and crackly. I always find that to be a sign of something soft and gooey on the inside.

  • I can’t stop laughing. You are awesome. That is all.

  • well it goes without saying that that really sucks! i hope you made sure to passive aggressively take up waaaay too much room and make her journey a little more uncomfortable. at least that’s what i would have done, but then again, i guess i’m a little bit bitter.

    you’re cookies, however, look splendid as always. and i must give you props for that remarkable balancing act in the first picture! high five!

  • Well the cookies look divine – can’t wait to try them out.

    As for the big butt who mangled your glasses, you are a bigger woman than me. I’d have been thrown off the plan taking my seat mate with me! Better yet, get a pair of cheapo’s just for plane reading!

  • vanessa journey / my husanbd loves oatmeal cookies and i tried this recipe for my first ever home-made oatmeal cookie. he loved it so much that he asked me to make another batch for him to take to his office and he told me that they just love the cookies. They couldn’t believe that it was home-made. They thought that he bought it from the store. We also shared it to our next door neighbor who have 2 kids and the following day they asked if we still have some cookies left because according to them they were so delicious haha!I was so pleased since I’m just starting to learn how to cook and bake. I did change some things a lil bit though. I didn’t follow n0. 1 procedure (let stand for 1hour) since I was in a hurry and I didnt put cinnamon.I thank you for this recipe and this website is a great help for me. Your instructions are easy to follow and your recipes are oh so good!Keep posting!

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