Preheat your oven to 350 °F. Prepare two parchment paper lined cookie sheets and set aside.
Whisk together the flour, baking soda and salt and set aside.
Using a stand mixer or hand mixer, cream together your butter and sugar until it’s light and fluffy.
Add in the eggs and vanilla, mixing thoroughly.
When that is done, fold in the chocolate chips and raisins by hand until they are mixed throughout the dough.
Drop by rounded teaspoonful onto the baking sheets. To get the large cookies shown in the photos, use an ice cream scoop.
Bake at 350 degrees for 10-12 minutes for the small cookies, until golden brown and slightly underdone. Bake for 16-19 minutes for the larger cookies, again, until just slightly underdone. Cool on the sheet briefly, then when they are cool enough that they won't fall apart, transfer them to a baking rack to cool completely.
The nutritional values are based on this recipe making 24 cookies, the larger cookies will of course have more calories that are not reflected in the values shown.