Aunt's Chocolate Chip Raisin Cookies

Aunt’s chocolate chip raisin cookies are a low-and-slow project. Most cookie recipes flash through the oven at 350°F (175°C) or higher, but these bake at 300°F (150°C) for a full 22 to 24 minutes. The lower temperature gives the cookies time to spread evenly, brown gently from edge to center, and develop the crackly-edged, soft-middle texture you can’t get from a fast bake.

The other thing setting these apart is the loading. Two full cups of plump raisins and two full cups of semi-sweet chocolate chips means every bite has both. The raisins go almost candied during the bake, the chocolate chips stay pillowy. A blend of granulated and brown sugar keeps the dough balanced, neither too sweet nor too caramelized.

Pro Tips

• Soak the raisins in hot water for ten minutes and pat dry before adding. Plump raisins won’t draw moisture from the dough during baking.
• Mix the flour and add-ins on the lowest mixer speed. Overmixed dough develops gluten and the cookies bake up tough.
• Drop the cookies a full inch and a half apart. They spread more during a long, slow bake than during a hot one.
• Move cookies to a flat, cool surface immediately after baking. The residual heat from the sheet keeps them cooking and risks dry edges.

Variations

• Swap raisins for dried cranberries for a tarter cookie.
• Use half pecans and half raisins for crunch.
• Add a teaspoon of cinnamon to the dry ingredients for a warm-spiced version.