Deep Chocolate Scooters

Recipe Ingredients

1/2 cup	80g / 2.8oz	Raisins
2 tablespoons	30ml	Brandy
2 oz	56g	Unsweetened chocolate - coarsely chopped
4 oz	113g	Bittersweet chocolate - coarsely chopped
3 tablespoons	45ml	Unsalted butter
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 teaspoon	1.3ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Eggs (large)
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Vanilla extract
2 1/4 teaspoons	11ml	Finely-ground espresso beans
2/3 cup	73g / 2.6oz	Semisweet chocolate chips

Recipe Instructions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool.

Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, until melted and smooth. Set aside to cool.

Stir together the flour, baking powder and salt in a bowl and set aside.

Beat the eggs and sugar until pale and thick, about 5 minutes. Beat in the vanilla and espresso. Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose.

Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the cookie sheet and then transfer to racks.

This recipe yields about 26 cookies.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6150 broadcast 09-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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