Last year, I took a Monthly ‘creative baking’ course by Christina Tosi. It was quite the month, but I learned a lot, fast. These Brown Butter Ruby Chocolate Rum Raisin Cookies are the result of that course, because writing a whole new cookie recipe was the final homework. Happy to share this with you!
Ingredients (makes at least 30 cookies)
- 150 grams raisins
- 85 grams dark rum
- 225 grams butter
- 200 grams dark brown sugar
- 100 grams light brown sugar
- 2 eggs
- 3/4 ts vanilla extract
- 300 grams strong white bread flour
- 10 grams baking powder
- Pinch of salt
- 200 grams Callebaut ruby chocolate (chopped into small chunks)
- 50 grams caramel drops (optional)
- 70 grams candied ginger (chopped)
- To garnish: chopped pistachios, freeze-dried raspberries, sea salt flakes, a tiny bit of ruby chocolate
Recipe
- In a saucepan, combine raisins and rum, softly boil for 5 minutes. Leave to cool (preferably overnight, covered)
- Melt butter and softy boil until butter starts to sizzle and particles start to brown (5 to 8 mins). You want to wait until it gets that nice, nutty smell. Set aside and let it cool.
- In a stand mixer, using the paddle attachment, whip the cooled butter and two kinds of sugar until well combined and fluffy.
- Add the eggs, one at a time, until fully combined. Add the vanilla extract. Whip until nice and creamy.
- Put flour, baking powder and salt in a bowl, combining them with a spoon.
- Add this flour mixture to the wet ingredients and mix on low speed until just combined.
- Add chocolate, caramel drops (if using), ginger and strained raisins and mix on low speed until just combined.
- Form a disc from your dough, wrap in foil and refrigerate for at least one hour.
- When ready to bake, preheat the oven to 175°C (350°F).
- Cut off 40 gram pieces of the dough, roll into balls and place on a lined baking tray. Leave enough space between cookies for spreading.
- Bake for 12-15 minutes.
- Once your cookies come out of the oven, sprinkle with pistachio and freeze dried raspberry. Grate some ruby chocolate over the top. Add a little flaked sea salt if using.
- Leave to cool for about 10 minutes, then transfer to a cooling rack.
If you like, you can freeze the dough and bake the cookies at a later time. They will need a little extra oven time, but will taste amazing!