The recipe below yields about 18-20 medium cookies

Ingredients
2-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup unsalted butter, divided use
1 cup semi-sweet chocolate chips
2/3 cup raisins (optional)
3/4 tspn baking soda
1/2 tspn salt
1/2 cup granulated sugar
1 tspn vanilla extract
2 large eggs

Method
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick cooking spray.

In a medium sized mixing bowl, sift together flour, baking soda, and salt.

In an electric mixer fitted with the paddle attachment, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add the flour mixture, vanilla, and chocolate; mix until just combined.

Now cover the dough and refrigerate for 20-30 minutes. This just makes it easier to handle and shape into cookies.

Take a scoop from the dough and use your palms to shape into cookies, then line them on the prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 15 minutes.

Cool slightly on baking sheets before transferring to a wire rack to cool completely.

These choco-chip cookies are truly decadent, fat and chewy, just as I like them. They can be stored for about a fortnight in an air-tight container.

Serve the Chocolate-chip Cookies with Milk or Tea!
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Peppermint-Vanilla Butter Cookies
French Madeleines (Cake-like cookies)
Eggless Almond Nankhatai