At this stage, I chose to remove 1/2 of the batter and only mix in a 1/2 cup of raisins. I then took the raisin batter out (wrapped it in plastic wrap and set it aside). Adding the other 1/2 of the batter back into the mixer bowl, I then mixed in 1/2 cup of chocolate chips. Once mixed, I also removed the chocolate chip batter (wrapped it in plastic wrap), and placed both in the refrigerator for 30 minutes. Chill for no less than 30 minutes, and up to 1 hour. (If you need to prepare your dough in advance but are not ready to bake, just make sure to thaw your dough about 30 minutes before baking later that day, or the following).