The boys and I made these cookies last Friday and we have all really enjoyed them. I needed to type up the recipe for a friend, so I thought I'd share with everyone.
Chewy Chocolate-Raisin cookies
1 c. golden raisins, coarsely chopped
1/2 c. brandy (I didn't have any on hand so I just used water)
1 1/2 c. flour (I used whole wheat pastry flour but all-purpose would be fine too)
3 Tbsp. cocoa powder
1 1/2 tsp. gr. cinnamon
3/4 tsp. baking soda
1/2 tsp. coarse salt
4 oz. (1 stick) unsalted butter, softened
1/2 cup light-brown sugar
1/2 cup honey
6 oz. white chocolate chips
1/2 c. fine sanding or granulated sugar
Bring raisins and brandy to boil in a small saucepan. Remove from heat, and let stand for 20 min. Meanwhile, whisk together flour, cocoa, 1 tsp. cinnamon, the baking soda, and salt. Preheat oven to 325. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy and bout 2 min. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins, discard liquid. Add raisin and chocolate to dough. Mix to combine. Whisk together sanding sugar and remaining 1/ tsp. cinnamon. Scoop 2 Tbsp. dough. Roll in cinnamon-sugar mixture, and shape into a ball. Roll in cinnamon-sugar mixture again to coat completely. Repeat with remaining dough. Transfer to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 min. Let cool on sheet. (Cookies can be stored at room temperature for up to 3 days.)
2 comments:
Laurel, What is the measurement for honey? thanks.
1/2 cup honey too - sorry you tried the recipe when I hadn't typed it properly. I owe you a batch of cookies!
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