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Aunt's Chocolate Chip Raisin Cookies

Aunt's Chocolate Chip Raisin Cookies

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Submitted by fodlver

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

YIELD

54 servings

PREP

25 min

COOK

25 min

READY

50 min

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.

Ingredients

2 473
½ 2.5
TEASPOON ML BAKING POWDER
79
CUP ML BROWN SUGAR
light, packed *
1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
softened
2 2
LARGE LARGE EGGS
2 10
TEASPOONS ML VANILLA EXTRACT
2 473
2 473
CUPS ML SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null *

Directions

Preheat oven to 300℉ (150℃)

In a medium bowl combine flour and baking powder. Mix well with wire whisk and set aside.

Blend sugars in a large bowl using an electric mixer at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl.

Add eggs and vanilla and mix at medium speed until smooth. Add the flour mixture, raisins and chocolate chips. Blend at low speed until just combined.

Drop by rounded tablespoons onto ungreased baking sheets, 1½ inches apart. Bake 22 to 24 minutes.

Transfer cookies immediately to a cool, flat surface.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 80 41% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 28mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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