My friend, Jeanne, made these cookies recently and I am now addicted. They are absolutely the best cookies I have tasted. They aren’t really very chocolate-y at all, more just sweet molasses-y tasting, even though there is no molasses in them.
Chewy Chocolate Raisin Cookies
Makes 2 Dozen
1 cup golden raisins, coarsely chopped
½ cup brandy
1½ cups all-purpose flour
3 Tbs Dutch-process cocoa powder
1½ tsp ground cinnamon
¾ tsp baking soda
½ tsp coarse salt
4 oz (1 stick) unsalted butter, softened
½ cup packed light-brown sugar
½ cup honey
6 oz white chocolate, cut into 1/2-inch pieces
½ 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.