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Sarah’s Chewy Chocolate-Raisin Cookies
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
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
Cook's Notes
Cookies can be stored at room temperature for up to 3 days.
Gallery
Sarah’s Chewy Chocolate-Raisin Cookies
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Sarah’s Chewy Chocolate-Raisin Cookies
Sarah’s Chewy Chocolate-Raisin Cookies
Sarah’s Chewy Chocolate-Raisin Cookies
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Cookies can be stored at room temperature for up to 3 days.
Cook’s Notes
Cookies can be stored at room temperature for up to 3 days.
Reviews (4)
Add Rating & Review
31 Ratings
5 star values:
21
4 star values:
4
3 star values:
6
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
31 Ratings
5 star values:
21
4 star values:
4
3 star values:
6
2 star values:
0
1 star values:
0
Add Rating & Review
31 Ratings
5 star values:
21
4 star values:
4
3 star values:
6
2 star values:
0
1 star values:
0
31 Ratings
5 star values:
21
4 star values:
4
3 star values:
6
2 star values:
0
1 star values:
0
31 Ratings
5 star values:
21
4 star values:
4
3 star values:
6
2 star values:
0
1 star values:
0
- 5 star values:
- 21
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/13/2012
I veganized these by replacing the butter with Earth Balance Buttery Sticks, and then replaced the honey with brown rice syrup. Texture very good, but the cinnamon was a bit overwhelming, so I would eliminate it from the sanding sugar.
Martha Stewart Member
Rating: Unrated
01/22/2011
Very surprised to say this has become a favorite cookie recipe of the whole family. Friends are impressed with it too.
Martha Stewart Member
Rating: Unrated
01/10/2011
These were surprisingly delicious. They are very sweet, but the combination of flavors is excellent. These were a favorite on my holiday cookie platter.
Martha Stewart Member
Rating: Unrated
12/30/2010
This is an odd recipe but it turned out awesome. Don't be alarmed the dough is very wet and sticky however it works,.....chewy,chocolatly,
Martha Stewart Member
Rating: Unrated
02/13/2012
I veganized these by replacing the butter with Earth Balance Buttery Sticks, and then replaced the honey with brown rice syrup. Texture very good, but the cinnamon was a bit overwhelming, so I would eliminate it from the sanding sugar.
Rating: Unrated
Rating: Unrated
01/22/2011
Very surprised to say this has become a favorite cookie recipe of the whole family. Friends are impressed with it too.
Rating: Unrated
01/10/2011
These were surprisingly delicious. They are very sweet, but the combination of flavors is excellent. These were a favorite on my holiday cookie platter.
Rating: Unrated
12/30/2010
This is an odd recipe but it turned out awesome. Don't be alarmed the dough is very wet and sticky however it works,.....chewy,chocolatly,
All Reviews for Sarah’s Chewy Chocolate-Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sarah’s Chewy Chocolate-Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
