Prep 0 mins
Cook 10 mins
Yet another chocolate chip cookie recipe. Soaking the raisins makes these special! Found the original in Bon Appetit in 1990.
- 1 cup raisins
- 1⁄4 cup brandy, or amber rum or hot water
- 3⁄4 cup unsalted butter, at room temperature
- 1 cup firmly packed golden yellow sugar
- 1 cup white sugar
- 2 large eggs, at room temperature
- 2 tablespoons vanilla
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 1⁄2 cups semi-sweet chocolate chips
- 1 1⁄2 cups pecan pieces, toasted
- Combine, raisins and brandy or rum in a small bowl. Cover and let stand at room temperature at least 3 hours or over night.
- Preheat oven to 350°F Butter a heavy cookie sheet.
- With electric mixer, beat butter until light. Gradually add sugars and beat until fluffy. Add eggs 1 at a time, beating well after each. Beat in vanilla.
- Mix flour, cocoa, baking soda and salt in a small bowl. Add to creamed mixture and stir just until blended.
- Drain raisins. Add to dough. Mix in chocolate chips and pecan pieces. Dough will be very stiff.
- Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spaced about 1 inch apart.
- Bake until cookies appear dry, tops are lightly cracked and soft when pressed, about 10 minutes. Careful not to overbake. Cool on cookie sheet 5 minutes and remove to rack to finish cooling. Makes about 6 dozen.
Mmmm lovely! I halved the recipe and used light brown sugar instead of golden. Also left out the pecans. I used a #60 disher and got 32 cookies (for a half recipe). Ate a 1/2 dozen before they even made it to the cooling rack. These will absolutely be made again! Thanks so much for sharing! :)