In a double-boiler over simmering (not boiling) water, melt 4 ounces (1/2 cup) butter together with the unsweetened chocolate. Remove from heat and set aside to cool.
In a medium bowl, combine flour, salt and baking soda.
In the large bowl of a stand mixer or with a hand mixer, blend both sugars and butter at medium speed until light and fluffy. Scrape down the insides of the bowl if necessary.
Add the eggs, vanilla, and peppermint, and continue beating at medium speed until light and fluffy.
Add the melted chocolate and blend until thoroughly combined.
Add the flour mixture, mixing JUST until combined, then stir in raisins and chocolate chips with a wooden spoon.
Drop by rounded tablespoons onto parchment paper lined baking sheets, 2 inches apart.
Bake in the oven for 9-11 minutes, or until set. Remove pan from oven, wait 2-3 minutes, then transfer cookies to wire racks to cool completely.