- Yield:makes 20-24 cookies
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
- 6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chocolate chips
- 1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans
- 1 cup moist, plump raisins
Center a rack in the oven and preheat the oven to 350°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 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.
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 to 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.