Chocolate Chip Raisin Cookies (no-chill recipe)
Soft, chewy chocolate chip raisin cookies made with a classic creaming method. Easy to make, no-chill necessary recipe, freezer-friendly, and ready in under 30 minutes.
Servings 15 cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 egg at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- pinch of baking powder
- ¼ teaspoon salt
- ⅔ cup semisweet chocolate chips
- ⅔ cup seedless raisins
Instructions
- Preheat oven to 350°F (180°C).
- Have ready baking sheets. Butter or line them with parchment paper if necessary.
- In a large bowl, beat ½ cup unsalted butter, softened, with ½ cup white granulated sugar and ½ cup light brown sugar until creamy, using a stand mixer or hand-held electric mixer.
- Add 1 egg and 1 ½ teaspoons vanilla extract and mix well.
- Add the sifted, dry ingredients: 1 ⅔ cups all-purpose flour, ½ teaspoon baking soda, a pinch of baking powder and ¼ teaspoon salt. Mix until a few dry spots remain. Don't overbeat at this point.
- Fold or stir in ⅔ cup semisweet chocolate chips and ⅔ cup seedless raisins with a spatula, until no dry spots remain.
- Scoop portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. I use a 2-inch (5cm) cookie scoop.
- Bake for about 10 minutes, until the edges are firm and the cookies are golden but still soft in the center. Larger cookies may need a minute or two more.
- Let cool completely on a cooling or wire rack before storing.
- Keep in tins or cookie jars.
Notes
Substitutions: dark brown sugar works very well, adding a deeper caramel tone. As for dried fruit, cranberries, cherries and apricots work well instead of raisins. But then you'll have to change the name of the cookie.
A pinch of cinnamon is another nice addition.
