CHOCOLATE RAISIN COOKIES

CHOCOLATE RAISIN COOKIES

Yield: 48 servings

1 cup BUTTER,DIVIDED
2 oz UNSWEETENED BAKING CHOCOLATE
2 1/4 cup FLOUR
1/2 ts SODA
1/4 ts SALT
1 cup DARK BROWN SUGAR, PACKED
1/2 cup SUGAR
2 lg EGGS
2 ts VANILLA EXTRACT
1 1/2 cup RAISINS
1 cup SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL
FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND
CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR 20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY WITH A SPATULA.