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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.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work