Ingredients:
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
Directions:
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.
Servings: 72
Time preparation: 0 min.
Time total: 10 min.