Chocolate Chip Cookies with Raisins
These Indonesian-style chocolate chip cookies deliver crispy edges with chewy centers, loaded with chocolate chips and raisins for natural sweetness and texture contrast. The combination of brown sugar and granulated sugar creates depth, while cornstarch adds tenderness. This straightforward recipe is perfect for home bakers of any skill level seeking reliable, forgiving results. Ideal for afternoon snacks, lunchbox treats, or gift-giving during holidays. What sets this version apart is the inclusion of raisins alongside chocolate chips, adding complexity and chewiness, plus the critical hour-long freezer rest before baking, which prevents spreading and ensures perfectly chewy interiors with structured edges.
Ingredients
Instructions
- 1
Cream unsalted butter, brown sugar, and granulated sugar together until homogeneous.
- 2
Add egg and vanilla extract, mix until fully combined.
- 3
Sift together flour, cornstarch, baking soda, and salt, then fold into the wet mixture until just combined.
- 4
Fold in chocolate chips and raisins.
- 5
Scoop tablespoon-sized portions, shape into balls, and place on parchment-lined baking sheet with space between each cookie.
- 6
Freeze for 1 hour.
- 7
Bake in oven until golden, about 15 minutes.
- 8
Cool on rack before removing from pan.
Tips
Freezing dough for one hour is essential: it prevents cookies from spreading excessively during baking, ensures chewy centers, and helps them set properly. Do not skip this step for best texture results.
Space cookies generously on the pan to allow room for expansion. Crowding causes cookies to merge and bake unevenly. Aim for at least 2 inches between each cookie.
Cool cookies on the baking sheet for 2-3 minutes before transferring to a wire rack. They continue cooking residually and firm up, preventing breakage when moved.
Good to Know
Airtight container at room temperature up to 5 days. Refrigerate up to 7 days or freeze baked cookies up to 3 months.
Dough can be frozen up to 2 months before baking. Bake directly from frozen; add 2-3 minutes to baking time.
Serve at room temperature with milk, coffee, or tea.
Common Mistakes
Do not skip sifting the dry ingredients to avoid uneven distribution of leavening agents and dense cookies.
Do not overbake to avoid hard, brittle cookies; remove from oven when golden edges appear but centers still look slightly underdone.
Do not thaw frozen dough to avoid sticky, unmanageable dough that spreads during baking.
Substitutions
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce the salt to 1/4 teaspoon to maintain balance. Unsalted butter gives you control over sodium and prevents overly salty cookies.
Can I make these without a freezer step?
Not recommended. Chilling prevents excessive spreading and ensures proper texture. If necessary, refrigerate for 30 minutes minimum, though results will be less controlled.
How long do baked cookies stay fresh?
Keep in an airtight container at room temperature for up to 5 days. For extended storage, freeze baked cookies up to 3 months. Thaw at room temperature.