1 3/4 c. sifted all-purpose flour
1/4 tsp. baking soda
1/3 c. unsweetened cocoa
1 c. butter
1 tsp. vanilla extract
1 c. granulated sugar
1/2 c. firmly packed brown sugar
1 lg. egg
2 tbsp. milk
8 sq. (8 oz.) semi-sweet chocolate, cut into 1/2 inch chunks
1 c. dark raisins
1 c. coarsely chopped walnuts

Adjust oven racks to divide oven into thirds. Preheat oven to 350 degrees F. Line cookie sheets with foil. Sift flour, baking soda and cocoa together, set aside.

Beat butter in mixer bowl until softened. Beat in vanilla and sugars until light and fluffy. Beat in egg and milk. With mixer at low speed, add dry ingredients. Stir in chocolate, raisins and walnuts. Drop dough by heaping tablespoonfuls onto prepared cookie sheets, no more than six on each sheet. With fork dipped in water, flatten tops slightly to 1/2 inch thickness.

Bake 2 sheets at a time 14 to 15 minutes, switching position of pans halfway through, until lightly browned but still soft. Let cookies stand on sheets 1 minute. Cool on wire racks. Makes 32.