2 oz. (1/2 of 4 oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Heat oven to 375°F.
Mix flour, coconut and baking soda in medium bowl; set aside.
Beat butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour mixture; mix well. Stir in chocolate chunks, nuts and raisins. Drop scant 1/4 cupfuls of dough, 2 inches apart, onto baking sheets.
Bake 14 to 15 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Drizzle cookies with melted chocolate. Let stand at room temperature or refrigerate on waxed paper-lined tray 15 min. or until chocolate is firm.
Enjoy your favorite foods while keeping portion size in mind.
Store cookies in tightly covered container up to 1 week.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
How To Drizzle Chocolate
Place 1 to 2 oz. chocolate in resealable plastic bag; close tightly. Microwave on HIGH 30 sec. Squeeze bag gently to melt completely. Roll up bag to push chocolate into corner. Cut off tiny piece of corner, about 1/8-inch wide. Gently squeeze to drizzle chocolate back and forth over cookies.
Substitute PLANTERS Pecans for the Walnuts.
Substitute dried cranberries for the raisins.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.