INGREDIENTS

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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