Sarah's Chewy Chocolate-Raisin Cookies
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
- Yield: Makes about 2 dozen
Source: Martha Stewart Living, December 2009
- 1 cup golden raisins, coarsely chopped
- 1/2 cup brandy
- 1 1/2 cups all-purpose flour
- 3 tablespoons Dutch-process cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/2 cup honey
- 6 ounces white chocolate, cut into 1/2-inch pieces
- 1/2 cup fine sanding or granulated sugar
Bring raisins and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, cocoa, 1 teaspoon cinnamon, the baking soda, and salt.
Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins; discard liquid. Add raisins and chocolate to dough. Mix to combine.
Whisk together sanding sugar and remaining 1/2 teaspoon cinnamon. Scoop 2 tablespoons 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 minutes. Let cool on sheets.