Raw Cacao, Red Wine, Raisins and Pecan Cookies

The following cookies will delight anyone who loves chewy cookies, with a crunchy, sugary coating.
I started making the cookies by soaking some golden raisins in a bit of leftover red wine, so that they will absorb the red wine flavors and aroma. Since I’m partial to the combination of red wine and chocolate, I decided to use raw cacao powder and chocolate chips in the dough, to which I’ve also added some chopped pecans.
To add another layer of flavor and texture, I rolled the dough balls in demerara sugar, that gave the cookies a crunchy coating and a nice caramelly finish.
The cookies pair well with red wine, and, of course, with any other beverage you prefer. Try them and enjoy.

Notes:
* Raw cacao powder is less processed than regular cocoa powder, thus has milder flavor and lighter color, which works well here, as the idea was to keep the red wine flavor dominant. However, if you can’t find it, or if you prefer a more pronounced chocolaty flavor, regular or dark cocoa powder can be used instead.
* Demerara sugar is a pale golden sugar, with fairly large grains. Do try to find it and not substitute with any other sugar, especially for rolling the cookie dough.

Makes: 30
Marinating time: 1 hour
Prep time: 20 minutes
Baking time: 12-14 minutes

Ingredients:
½ cup golden raisins
½ cup red wine (I used Merlot)
1 stick (115 grams) butter, soft
½ cup white sugar
½ cup demerara sugar (see notes)
1 L egg
½ tsp vanilla paste
3 Tbs Raw cacao powder (see notes)
¼ tsp salt
2 cups flour
1 tsp baking powder
½ cup pecans, chopped
1/3 cup mini dark chocolate chips
For coating:
½ cup demerara sugar (see notes)

1. Mix the raisins and wine in a small bowl, and set aside at room temperature for 1 hour.
2. Preheat the oven to 360F (180C). Line two cookie sheet pans with baking paper.
3. In a large bowl, whisk together the butter, white and demerara sugar. Add the egg, vanilla, cacao powder and salt, and whisk again. Add the raisins, with the wine, and mix.

4. Add the flour and baking powder and mix again. Add the pecans and chocolate chips, and mix briefly to combine.

5. Place the demerara sugar in a small bowl. Using a small ice cream scoop, portion the dough into balls, and roll them in the sugar. Place in the pans, leaving room to expand.

6. Bake for 12 minutes for chewy cookies, or about 14 minutes for firmer ones. Leave to cool in the pan before releasing. The cookies can keep, in an airtight container, for up to a week. They can also be frozen for up to a month.