Makes 12 Cookies
1 ¾ cups all purpose flour
½ tspn baking soda
14 tb unsalted butter
¾ cup packed dark brown sugar
½ cup granulated sugar
1 ½ tspn vanilla extract
½ tspn salt
1 egg plus one egg yolk
1 ½ cups chocolate chips
½ cup raisins
Prep time: 10 minutes | Cook time: 12-14 minutes per sheet
Preheat oven to 375F. Soak ½ cup raisins in a bowl with boiling water. Line 2 baking sheets with parchment paper.
In a medium sized bowl sift together the flour and baking soda and set aside. Melt 12 tablespoons of butter in a skillet. Use a stainless steel skillet if available so that it will be easier to see when the butter starts to brown. Brown the butter until it is light brown and starts to smell nutty. Transfer the browned butter to a heatproof bowl and add the remaining 2 tablespoons of butter. Whisk in both sugars, vanilla and salt until incorporated. Add the eggs and whisk until smooth. Let stand for 1 minute and whisk again, keep repeating until smooth and velvety. (Yes, that is a baking term…in my kitchen anyways). Add flour and stir until just mixed.
Add chocolate chips and stir. Drain raisins and stir into the mixture. Using medium sized ice cream scooper or a spoon, measure out 12 cookies and roll each into a ball. The cookies will spread as they are baking so make sure to space them out on the baking sheet.
Bake one sheet at a time for 12-14 minutes. Let stand for 20 minutes and enjoy.
Step by Step
- Oven 375F and soak raisins
- Sift flour and baking soda
- Brown butter
- Add remaining butter, sugars, vanilla and salt
- Whisk in eggs until smooth
- Add flour and baking soda mixture
- Add chocolate chips and drained raisins
- Bake each sheet 12-14 minutes