Wednesday, February 2, 2011

White Chocolate Biggies


1 1/2 cups butter or margarine, softened

1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla
2 eggs
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 package (10 ounces) large white chocolate chips
3/4 cup pecan halves, coarsely chopped
1/2 cup golden raisins

Preheat oven to 350°F Lightly grease cookie sheets or line with parchment paper.
Cream butter, sugars, vanilla and eggs in large bowl until light.
Combine flour, cocoa, baking soda and salt in medium bowl; blend into creamed mixture until smooth.
Stir in white chocolate chips, pecans and raisins.
Scoop out about 1/3 cupful of dough for each cookie.
Place on prepared cookie sheets, spacing about 4 inches apart.
Press each cookie to flatten slightly.
Bake 12 to 14 minutes or until firm in center.
Cool 5 minutes on cookie sheet, then remove to wire racks to cool completely.

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