In a small bowl, beat the eggs. Stir in the vanilla and raisins, then cover and refrigerate for at least 1 hour to let the raisins plump.

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy.

Add eggs and vanilla until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and ginger.

Gradually add the dry mixture to the creamed butter mixture, mixing just until combined.

Fold in the chocolate chips until well blended.

Scoop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.

Bake at 350°F for 10–12 minutes, until the edges are lightly golden.