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Chocolate Chocolate Chip Cookies




Source of Recipe


My recipe


List of Ingredients




1 Cup Raisins
1/4 Cup Rum
3/4 Cup Margarine, at room temperature
1 Cup Firmly Packed Light Brown Sugar
1 Cup Sugar
2 Large Eggs, at room temperature
2 Tablespoons Vanilla Extract
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 Semisweet Chocolate Chips
1 1/2 Cups Pecans, toasted

Recipe



Combine raisins and rum in small bowl. Cover and let stand at room temperature at least 3 hours or overnight.

Preheat oven to 350°F. Grease heavy large cookie sheets.

Using electric mixer, beat margarine in large bowl until light. Gradually add both sugars and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.

Mix flour, cocoa, baking soda, and salt in small bowl. Add to creamed mixture and stir just until blended. Drain raisins. Add to dough. Mix in chocolate chips and pecans. (Dough will be very stiff).

Drop dough by rounded tablespoons onto prepared cookie sheets, spacing 1" apart. Bake until cookies appear dry, tops are lightly cracked and soft when pressed, about 10 minutes (do not overbake). Cool cookies for 5 minutes on cookie sheets. Transfer to racks and cool. Store in airtight container.

Bake for 25-30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars.