http://mvmaithai.blogspot.com/2012/11/happy-thanksgiving.html
¾ cup (1½ sticks) unsalted butter, room temperature
1 cup firmly packed golden brown sugar
1 cup sugar
2 large eggs, room temperature
2¼ cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2½ cups semisweet chocolate chips
1½ cups pecan pieces (about 6 ounces), toasted
Combine raisins and rum in small bowl. Cover and let stand at room temperature at least 3 hours or overnight.
Although these
will keep well overnight, they are best eaten the day they are baked.
Makes about 6½
dozen
1 cup raisins
¼ cup amber (gold) rum or brandy or hot water1 cup raisins
¾ cup (1½ sticks) unsalted butter, room temperature
1 cup firmly packed golden brown sugar
1 cup sugar
2 large eggs, room temperature
2¼ cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2½ cups semisweet chocolate chips
1½ cups pecan pieces (about 6 ounces), toasted
Combine raisins and rum in small bowl. Cover and let stand at room temperature at least 3 hours or overnight.
Preheat oven to 350 degrees F. Butter heavy large cookie
sheets. Using electric mixer, beat butter 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 butter mixture and stir just until blended. Drain raisins. Add to
dough. Mix in semi-sweet chocolate chips and pecan pieces (dough will be very
stiff).
Drop by rounded tablespoons onto prepared cookie sheets,
spacing 1 inch apart. Bake until cookies appear dry, tops are lightly cracked
and soft when pressed, about 10 minutes (do not overbake). Cook cookies 5
minutes on cookie sheets. Transfer to racks and cool. (Store in airtight
container).
Cook’s notes: The above is the exact recipe from Bon
Appetit magazine, circa October 1990. They are so good I never did have to make
any change.