How to make it

  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment or silicone mats.
  • Sift together the flour, cocoa, salt and baking powder.
  • Set a heatproof bowl over a saucepan of simmering water.
  • Add the butter, bittersweet chocolate and unsweetened chocolate and heat, stirring occasionally just until melted-the chocolate and butter should be smooth and shiny but not so hot that the butter separates.
  • Remove the bowl from the heat and set it on the counter to cool.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy.
  • Beat in the vanilla extract, then scrape down the bowl.
  • Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated.
  • With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients.
  • Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny.
  • Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins- you'll have more crunchies than dough at this point.
  • (The dough can be wrapped in plastic and kept refrigerated for up to 3 days.)
  • Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough.
  • Bake the cookies one sheet at a time for 10-12 minutes.
  • The tops of the cookies will look a little dry but the interiors should still be soft.
  • Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature.
  • Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool the baking sheets between batches.
  • If, when the cookies are cooled, the chocolate is still gooey and you'd like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.
  • ***********
  • I used dried cherries instead of raisins, and chopped them fairly finely. Also, since they are a fragile cookie when warm, Michellem suggests that you leave the cookies on the baking sheet for 3 to 4 minutes before removing them to a rack to cool. Please remember to use good quality chocolate! I used pecans in my recipe and briefly toasted them before I chopped them up. I purchased large chocolate bars from Trader Joe's...Luisascatering suggests shopping on-line at for quality chocolates!

Reviews & Comments 4

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    " It was excellent "
    michellem ate it and said...
    Wonderful post! I like your pictures. Im glad you shared this one with everyone..they are so good!
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    " It was excellent "
    peetabear ate it and said...
    you have a winner here..^5
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    " It was excellent "
    danadooley ate it and said...
    I'm sold!
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    " It was excellent "
    lanacountry ate it and said...
    LOVELY recipe, Conner.. 55555! :)
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