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This recipe was uploaded by SultryBites
These are best eaten the day they are made; any leftover cookies are best eaten biscotti fashion, dipped in coffee.
2. Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approximately 20 seconds.
3. Divide dough in half. Roll one portion into a rectangle of 1/4-inch (5 mm) thickness on a well-floured surface. Sprinkle half of the filling on top of the dough rectangle. Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together. Cut into 1-inch (2.5 cm) thick pieces; some filling will fall out. Place on baking sheets cut side up. Repeat with remaining dough and filling.
4. With the back of a spoon or your fingers, gently flatten each cookie. Bake for 25 minutes, turning the cookies over at the halfway mark (12 1/2 minutes).