White Chocolate Biggies Recipe
Ingredients
| Butter/Margarine | 1 1/2 Cup (16 tbs), softened | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| 3/4 cup packed light brown sugar | ||
| Vanilla | 2 Teaspoon | |
| Eggs | 2 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Unsweetened cocoa | 2/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| White chocolate chips package | 1 | |
| 3/4 cup pecan halves, coarsely chopped | ||
| Golden Raisins | 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
