How many of you like Fruit & Nut chocolate bars? *Raises both hands*
I love the little surprises of raisin and nuts that intersperse the chocolate bar. Figured it is about time there are cookies that mimic this deliciousness right? But can they be taken up another notch?
When there are raisins in the mix, the other thing that pops into my head is ALWAYS rum! *hic* Rum and raisins are such a divine combo! My rum and raisin cake is clear testament to the fact.
These cookies are a riot of texture – the crunch from the nuts, fudginess from the chocolate and butter, oozy booziness from the rummy raisins and crunch on the top. YUM!
I made these on a whim for my Diwali dinner, keeping with the festive theme of dry fruits and nuts. I also took some to office the next day. Wiped out in no time!
It is a thick batter and is best taken out of the oven when a tad underbaked, so that they become the perfect kinda fudgy as they cool.
It was so hard not to just eat the batter as is!
Given it is Christmas season, these are the perfect cookies to make for a party or even for gifting. Try them out, you will have new love for the fruit and nut combo! 🙂
Look how thick and delicious they become! And the raisins and nuts peep out so temptingly! ❤
Boozy chocolate fruit & nut cookies
2.5 cups (300g) all purpose flour
3/4 cup (60g) cocoa
250g softened butter
1/2 cup (100g) granulated sugar
3/4 cup (90g) brown sugar
2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1.5 cups chocolate chips/chunks
1/2 cup raisins
1/2 cup dark rum
1/4 cup almonds – chopped
1/4 cup pistachios – chopped
1/8 cup walnuts – chopped
1/8 cup cashews – chopped
- Soak the raisins in the rum for at least 2 hours. Drain and keep the leftover rum aside.
- Toast the nuts on a heated pan for 30-60s, make sure they don’t burn. Chop finely
- Pre heat the oven to 180C and line a baking tray with parchment
- Whisk together butter and sugars for 3-4 minutes till fluffy, light and well combined.
- Add the eggs one by one, mixing well after each. Mix in the vanilla extract.
- In a small bowl, sift together the flour, cocoa, salt and baking soda
- Fold in to the wet batter in instalments, making sure not to overmix
- Fold in the chocolate chunks, raisins and nuts. Mix together with 2 tbsp of leftover rum.
- Take 1.5 tbsp of batter and make it a smooth round. Do this for the entire batter
- Place on the baking tray with 2 inches of space between each round. You will probably need to make this in a few batches, so be patient 🙂
- Bake at 180C for 10-12 minutes till the top and sides get slightly crispy. Take out and let the cookies cool on the baking tray for 10 minutes. Place on a wire rack and let them come to room temperature. Dig in!