White Chocolate Biggies
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|Granulated sugar||1 Cup (16 tbs)|
|Packed light brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Unsweetened cocoa||2⁄3 Cup (10.67 tbs)|
|Baking soda||1 Teaspoon|
|White chocolate chips||10 Ounce (1 Package, Large)|
|Pecan halves||3⁄4 Cup (12 tbs), coarsely chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
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.