7 cups raisins
1/3 cup unsweetened applesauce
3 1/2 cups granulated sugar
2 1/3 cups margarine, softened
1 cup liquid eggs
1 tablespoon vanilla extract
8 cups all-purpose flour
1 1/4 cups cocoa powder
2 teaspoons baking soda
2 teaspoons salt
1 pound miniature chocolate chips

Process raisins and applesauce until a smooth paste is formed.

In a large mixer bowl, combine raisin paste with sugar, margarine, eggs and vanilla extract; mix well.

Add flour, cocoa, baking soda and salt; mix well.

Add chocolate chips, stirring just to blend chips evenly throughout the dough.

Using a #30 scoop, drop dough onto a parchment-lined pan. Flatten cookies gently using another sheet of parchment.

Bake at 350 degrees F for 13 to 15 minutes or until set.

Tips: This is a moist, chewy cookie. If you need to stack these cookies for shipment, bake 15 to 17 minutes; this will dry the surface slightly and keep them from sticking together. They will retain their moistness inside due to the raisins.

Substitute mini candy-coated chocolate pieces for the chocolate chips, if desired.

Yields 100 cookies at 1 1/2 ounces dough per serving.