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.
Martha Stewart Living, December 2009
Yield Makes about 2 dozen
- 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.
Cookies can be stored at room temperature for up to 3 days.
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