Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 375°. Combine shortening, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Combine flour, cocoa powder, salt and baking soda. Add to creamed mixture at low speed until just blended. Stir in raisins. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375° for 7 to 9 minutes, or until cookies are set. Do not overbake. Cookies should be soft and moist. Cool on baking sheet 2 minutes. Remove to kitchen counter.