Chocolate Therapy:
Chunky Chocolate Cookies with Toasted Almonds and Raisins
As we tighten our purse strings, eat out less, purchase fewer perceived must-haves, it’s important to take a moment to focus on the simpler things in our lives that bring us pleasure: Family and friends? Absolutely. Good health and happy children? Of course! Beautiful sunsets and autumn foliage? Thank you very much. But right now what I’m most interested in is chocolate.
It’s not so long ago that I posted a recipe with chocolate on my blog. Perhaps this is reflection of the state of the world as I know it. So call me repetitive or even a diet saboteur, but let’s be frank. Chocolate is good. When you taste it, you know it. More importantly, when you serve it to your friends and loved ones, it brings a smile to their faces. And, these days, generating smiles on the faces of people we know and touch is a very good thing.
Chunky Chocolate Cookies with Toasted Almonds and Raisins
Makes 30 2-inch cookies
14 ounces dark (70%) chocolate, chopped
1/4 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup toasted almonds, chopped
3/4 cup golden raisins
Melt chocolate and butter in the top of a double boiler over simmering water, stirring until smooth. Remove from heat. Beat sugar and eggs in the bowl of an electric mixer until thick and very pale in color, 3 minutes. Add chocolate and vanilla to the eggs and mix well. Whisk flour, baking powder, salt and cinnamon together in a small bowl. Add to the chocolate and mix to combine. Stir in almonds and raisins. Refrigerate batter 1 hour.
Preheat oven to 350 F. (180 C.) Line baking sheets with parchment paper. Drop rounded tablespoons of batter onto the parchment. Bake until the tops are cracked and firm to the touch, 12-14 minutes. Remove from oven. The cookies will still be soft in the center and will continue to harden as they cool. Cool completely on parchment. Store in an airtight container for 2-3 days.
More chocolate therapy? Then try these recipes:
Chocolate Orange Pots de Creme with Fleur de Sel from TasteFood
Miette’s Chocolate Sable Cookies from the Kitchn
Rich Chocolate Brownies from TasteFood
Chocolate Caramel Tart from My Baking Addiction
Love the tip to toast the almonds, Lynda – lovely photo(s) !!
Amen, sister. Chocolate fixes so very much…
Simply beautiful cookies! Would love one right now with my tea! First time here…very nice blog!
What a great cookie with lovely flavor combinations! These look delicious, Lynda. Thanks for sharing and have a great weekend!
I LOVE fruit and nuts in chocolate cookies….YUM!
“Fruit and Nut” is one of my favourite chocolate flavours and these cookies remind me of it, love them! Hope all is well.
Yes, you are a diet saboteur with this delicious recipe. As soon as the few unwanted pounds are gone, I’m making these as a reward.
I don’t think we’ll ever have the patience to tie cookies, especially these, with a pretty ribbon at home. The ribbon would keep catching empty air and someone would have a guilty look on their face. I don’t know where the stack went!
I promise you, it wasn’t easy.
These look delish. Sometimes we all need a bit of a chocolate pick me up!
Living simple is probably the best way to live!
It’s been awhile since I’ve a chunky chocolate cookie, and these seem great! Perhaps putting in a dried cherry in the middle of the dough prior to baking would be a good idea.