Apr 4, 2011

Broken Heart Healers

Broken Heart Healers

I suck at baking. There, I’ve said it. Now that it’s in writing there’s officially no denying it. I don’t like to bake. I don’t like to eat sweet stuff. Heck, I even prefer store-bought cookies over home made and that’s a shame. A real shame.

Not in the least because cookie postings don’t seem to take any time at all! I should’ve opened a baking blog, would’ve only been 1/3 of the work, I tell you.

But there’s that thing again; I suck at baking.

So it’s all the more surprising that when I saw a Food Network recipe from a contestant in some sort of cooking battle for humongous chocolate chip cookies, I broke down. Big time. I memorized the recipe and gave it my own spin.

If there ever was a way to heal a broken heart with cookies, it would be with these: chocolate, raisins, rum and walnuts. Need I say more? Really?

 

Ingredients:

1/3 cups sugar
1/2 cup firmly packed brown sugar
1 stick unsalted butter (115gr)
1 tbsp  vanilla extract
1 large egg
1 1/2 cups flour
1/2 tsp baking soda
1 tsp salt
1/2 cup chocolate chips
1/2 cups walnuts
1/3 cups raisins
2 tbsp brown rum

 

Directions:

Add the rum to the raisins and nuke them at full power for about a minute. The raisins will soak up the rum. Let them cool off.
Broken Heart Healers

I used my food processor to combine the sugars and had the kiddo blitz them until they were combined.
Broken Heart Healers

Add the soft butter and blitz for a minute or so. There’s that tiny finger again.
Broken Heart Healers

He was real serious about checking things. Add the vanilla extract, the (room temperature) egg and give it another 10 seconds.
Broken Heart Healers

It should look like this now.
Broken Heart Healers

Add the flour, salt and baking soda.
Broken Heart Healers

Because I knew my food processor would chop them, I added the walnuts whole. Add the choc chips and raisins as well and blitz until the flour is just combined.
Broken Heart Healers

It sure tasted good.
Broken Heart Healers

I wrapped it up and let it rest in the fridge for half an hour. Yes, yes, I knew I had to let the dough rest. I read it somewhere and we all know the internet is always right.
Broken Heart Healers

It gave me time to do more Kay-like stuff. Like chopping the veggies for my pasta sauce. Now we’re talking.
Broken Heart Healers

After about 20 minutes I filled an ice scoop with the cookie dough and placed them on a parchment lined cookie sheet.
Broken Heart Healers

Flatten them with your hands, but don’t tidy them up too much.
Broken Heart Healers

 
Bake the cookies in a preheated oven at 350F° (175C°) for 14 to 17 minutes depending on how chewy or crunchy you like them. I opted for chewy and stuck with 15 minutes.
 

Let them cool on the rack.
Broken Heart Healers

I can honestly say that these were the first home made cookies I liked better than store-bought! Serve with lots of cold milk.
Broken Heart Healers

Broken Heart Healers
Ingredients
    1/3 cups sugar
    1/2 cup firmly packed brown sugar
    1 stick unsalted butter (115gr)
    1 tbsp  vanilla extract
    1 large egg
    1 1/2 cups flour
    1/2 tsp baking soda
    1 tsp salt
    1/2 cup chocolate chips
    1/2 cups walnuts
    1/3 cups raisins
    2 tbsp brown rum
Directions
    I used my food processor for this.

    Add the rum to the raisins and nuke them at full power for about a minute. The raisins will soak up the rum. Let them cool off.

    Add the soft butter and blitz for a minute or so, until it’s combined. Add the vanilla extract, the (room temperature) egg and give it another 10 seconds.

    Now is the time to add your flour, salt and baking soda. Feel free to combine them first, I never do. Add the whole walnuts (the food processor will chop them) the raisins and the chocolate chips and blitz until everything is just combined, no longer.

    Wrap it up in plastic wrap and let the dough rest in the fridge for a little while.

    Fill an ice scoop with cookie dough and place it on a parchment lined cookie sheet. Flatten it a little with your hands. Bake the cookies in a preheated oven at 350F° (175C°) for 14 to 17 minutes depending on how chewy or crunchy you like them.

    Let them cool on the rack.
Meal type: cookies
Servings: 12
Copyright: © kayotickitchen.com

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    14 Comments »

    1. 1

      These look delicious! It’s too bad I am on a weight loss ‘eat healthy, watch calories’ thing :p I am however, DREAMING about biting into one right now, and it’s almost as good :p

      Shannon on Apr 4, 2011 @ 7:58 am Reply
    2. 2

      For a person who hates baking cookies you’ve made some pretty good stuff here. Good job!
      Magda

      My Little Expat Kitchen on Apr 4, 2011 @ 10:28 am Reply
    3. 3

      Oh, yum!

      Oh, oh, look!! I can reply to your blog on my iPad!!! First time in MONTHS I’ve been able to make a comment!! Wooohoooo!!!!!

      These look sooo good!! But I’m not eating wheat any more, since I discovered it makes my tummy unhappy. I’m trying to find a substitute though, so I can make these :) Rum’n’raisin chocolate chip cookies!

      LizzieBee on Apr 4, 2011 @ 11:01 am Reply
    4. 4

      Lookin good Kay. I thought for a minute you were putting those veggies in the cookie dough lol.

      arrisje on Apr 4, 2011 @ 1:06 pm Reply
    5. 5

      I suck at baking too!  But it would be fun to do it with a little guy like yours, and the cookies look great.

      Kalynskitchen on Apr 4, 2011 @ 6:27 pm Reply
    6. 6

      @Kalynskitchen:

      The kid loves to bake. He doesn’t get it from me, that’s for sure.

      He’s the only reason I bake cookies or cupcakes now and then. It’s just not my thing.

      Just shot a recipe that I know you’re gonna like!

      Kay on Apr 4, 2011 @ 6:31 pm Reply
    7. 7

      These look really good! I know my husband would love them…what with the rum and all!!! Way to go, Kay!

      Jean on Apr 4, 2011 @ 9:14 pm Reply
    8. 8

      Rum Raisin cookies, I’m in!

      Rhonda on Apr 5, 2011 @ 3:47 am Reply
    9. 9

      I am not a baker either. Every year or two, I’ll try baking again, fail miserably and go back to being a non-baker. It’s mostly because I physically can not bring myself to measure anything. I just have to resign to this fact.

      Genie on Apr 6, 2011 @ 5:52 am Reply
    10. 10

      Wow, I feel so much better now about my own lack of baking ability and experience!  Since your savory dishes are so amazing, I would’ve thought that you’d also be a perfect baker :)

      I’ve been trying (half-successfully, half-not) to get more into baking.  One reason I do it is actually because I also don’t like very sweet things, and I find that being able to tweak recipes myself let’s me make less sweet desserts (and also cut the butter and cream). 

      @Genie: I’m also pretty sure that I fail at baking for the same reason of not liking to measure.   I pretty much exclusively use my 1 cup measure and estimate everything from there. 

      Katherine on Apr 7, 2011 @ 6:42 pm Reply
    11. 11

      @Katherine:

      When it comes to baking, I have no affinity. Just not feeling it :)

      Except for bread baking. I love to bake bread and savory things. But sugary stuff? Nope.

      Plus, if I can’t make it using my cups and measuring spoons, I don’t want to make it at all :)

      Kay on Apr 7, 2011 @ 6:55 pm Reply
    12. 12

      I made these earlier in the week, and the second batch of dough is in my fridge right now. Yum, yum. Thanks so much!

      Carmen on Apr 17, 2011 @ 12:20 am Reply
    13. 13

      Niet van bakken houden….oh oh! Barrie hoofdschuddend…hahahaha! Ze zien er lekker uit ga ze zeker een keer maken. Dit weekend staan de kaas muffins en mijn Oma’s/Mama’s advocaattaart in de planning. Die echt achter slot en grendel moet…lol.

      LoyoyaNL on Apr 20, 2011 @ 2:09 pm Reply
    14. 14

      Goodness me…i need these in my life! 

      Sasha @ The Procrastobaker on Sep 6, 2011 @ 9:41 pm Reply

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