Chocolate Molasses Raisin Cookies - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, cold, cut into small pieces
2 tablespoons vegetable shortening
3/4 cup granulated sugar
1/4 cup unsulphured molasses
1 large egg, room temperature
1 cup dark raisin

Preparation

Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
Beat in egg until smooth, then remove beaters.
With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Cool baking sheet for 5 minutes & butter it again to make another batch.