2-1/4 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature.
¾ cups granulated sugar
¾ cups brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs at room temperature
4 cups semisweet Ghirardelli chocolate morsels
1-1/2 cups chopped walnuts or pecans
1 cup of raisins
Pre-heat the oven to 325 F.
Line a cookie sheet with parchment paper to fit the pan.
In a medium bowl, mix the flour, baking soda, and salt.
With an electric mixer using the paddle attachment, beat the butter and sugars for 2 minutes until fluffy.
Scrape down the sides of the bowl with a spatula, add the vanilla, and beat for 1 minute. Scrape the sides of the bowl again.
Beat in the eggs one at a time until well incorporated. Scrape down the sides of the bowl after each addition.
Slowly add the flour mixture and mix until blended. Add the chocolate morsels, nuts, and raisins, and mix well.
Using a small ice cream scoop place golf ball-size pieces (to fit the egg carton) of cookie dough on the cookie sheet. Don’t worry if you crowd them at this point, they need to be chilled first before they’re baked. Chill for 1 hour in the refrigerator.
When ready to bake, line another cookie sheet with parchment paper. Place the chilled cookie dough balls at least 3-1/2 inches apart on the cookie sheet, and bake in batches. Bake for 30 minutes or until the cookies are golden brown on top. Keep your eye on them; check them after 15 minutes. When baked using a metal spatula, place the cookies on a rack to cool.
Store the baked cookies in a cookie tin or cookie jar. Will last for up to 3 days
To crisp them up again or slightly melt the chocolate place them in the oven pre-heated to 300 for 5 minutes
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