This week’s Recipe of the Week is in response to the hunt for a Chocolate Raisin and Nut Drop Cookie recipe requested by Julie S. before the holidays. Through the years Julie lost track of the recipe, but she clearly remembered it coming from the Joy of Cooking.
The Joy of Cooking has gone through more than its share of revisions since it was first published in 1931, but our diligence paid off when we at last found the recipe in the Joy of Cooking 1946, 1951 and 53 editions. After making a batch of the Chocolate Raisin and Nut Drop “Cakes” it’s easy to understand why they’re a sweet memory of Christmases past for Julie. The cookies are crisp on the outside with soft, moist centers. Their chocolate flavor falls somewhere between milk and semi-sweet, although the 1953 edition calls for more chocolate than the 1946. Bits of raisins create additional richness and the broken nuts add a satisfying crunch. They’re a vintage treat you and your family will delight in just as they were originally enjoyed in 1946.
Chocolate Raisin and Nut Drop Cakes
1/2 cup water
1/4 cup granulated sugar
2 ounces chocolate squares, grated
1 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup broken nuts
1 cup chopped raisins, dates, figs or dried apricots
Preheat oven to 375°. Combine water, 1/4 cup sugar and chocolate squares in a medium size sauce pan. Stirring constantly, bring to (nearly) a boil over low heat; continue stirring and cook for 3 minutes. Set aside to cool.
Cream together 1 cup sugar and 1/2 cup butter; add eggs and vanilla and continue beating until well blended. In a separate bowl, combine flour and baking powder; add to creamed ingredients and beat thoroughly. Add chocolate mixture; mix until well blended.
Stir in nuts and raisins. Drop onto baking sheet using a teaspoon. Bake for 8 to 12 minutes.
Yield: 40 to 50 cookies.
This recipe was adapted from the Joy of Cooking 1946 edition.