Ingredients
-
1
-
1/4
-
3/4
-
1
-
1
-
2
-
2
-
2 1/4
-
3/4
-
1
-
1/2
-
2 1/2
-
1 1/2
-
-
Directions
Chocolate Chocolate Chip Cookies, Intense chocolate!, I just made a 1/2 batch of these I like to make the dough and keep it in the fridge, it lasts about a week and we have fresh cookies for snacktime I did not have half & half or cream so used regular whole milk, and I also did not have pecans and so used walnuts Mine baked up nice and fluffy without adding anything extra, they really just came out perfect Thanks for posting this recipe, it will definitely be made in our home again , The texture of these cookies was a little off, they were grainy used whole milk instead of half-and-half, so maybe that was the problem They were tasty, but probably not something I’d make again
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine, Raisins and Brandy or Rum in a Small Bowl. Cover and Let Stand at Room Temperature at Least 3 Hours or Over Night. |
|
2
Done
|
Preheat Oven to 350f Butter a Heavy Cookie Sheet. |
|
3
Done
|
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. |
|
4
Done
|
Mix Flour, Cocoa, Baking Soda and Salt in a Small Bowl. Add to Creamed Mixture and Stir Just Until Blended. |
|
5
Done
|
Drain Raisins. Add to Dough. Mix in Chocolate Chips and Pecan Pieces. Dough Will Be Very Stiff. |
|
6
Done
|
Drop Dough by Rounded Tablespoonfuls Onto Prepared Cookie Sheets, Spaced About 1 Inch Apart. |
|
7
Done
|
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. |
