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Fudge SorghRum Raisin Cookies

Prep Time30 minsCook Time15 minsCategory
Spirit
 Dry Dock Sorghrum
Ingredients
 ½ cup semisweet chocolate chips
 5 tbsp butter
 1 egg
 1 tbsp Dry Dock SorghRum
  cup white sugar
 all-purpose flour
 ½ tsp baking powder
 2 tbsp unsweetened cocoa
 1 pinch salt
  cup chopped walnuts or pecans
  cup chopped walnuts or pecans
  cup semisweet chocolate chips
  cup raisins soaked 4 hours or overnight in Dry Dock SorghRum
Directions
1

Soak the raisins in rum for at least 4 hours or better yet over night.
In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter.
Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted.
Set aside to cool slightly.
In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes.
Stir in the chocolate mixture.
Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended.
Fold in the nuts, remaining chocolate chips and raisins.
Cover and chill dough for 1 hour.
Preheat the oven to 325 degrees F (175 degrees C).
Line baking sheets with parchment paper or grease lightly.
Scoop out heaping tablespoons of dough and roll them into balls.
Place them 2 inches apart on the baking sheets and flatten slightly.
Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes.
Set the baking sheet on a cooling rack to cool.
Cookies will firm up as they cool.

Ingredients

Spirit
 Dry Dock Sorghrum
Ingredients
 ½ cup semisweet chocolate chips
 5 tbsp butter
 1 egg
 1 tbsp Dry Dock SorghRum
  cup white sugar
 all-purpose flour
 ½ tsp baking powder
 2 tbsp unsweetened cocoa
 1 pinch salt
  cup chopped walnuts or pecans
  cup chopped walnuts or pecans
  cup semisweet chocolate chips
  cup raisins soaked 4 hours or overnight in Dry Dock SorghRum

Directions

Directions
1

Soak the raisins in rum for at least 4 hours or better yet over night.
In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter.
Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted.
Set aside to cool slightly.
In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes.
Stir in the chocolate mixture.
Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended.
Fold in the nuts, remaining chocolate chips and raisins.
Cover and chill dough for 1 hour.
Preheat the oven to 325 degrees F (175 degrees C).
Line baking sheets with parchment paper or grease lightly.
Scoop out heaping tablespoons of dough and roll them into balls.
Place them 2 inches apart on the baking sheets and flatten slightly.
Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes.
Set the baking sheet on a cooling rack to cool.
Cookies will firm up as they cool.

Fudge SorghRum Raisin Cookies
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Mississippi River Distilling Company

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