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Tom's Personal Smoker and Grilling
Barbeque Web Page
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1/2 |
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cup unsalted butter |
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1 |
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package (11-1/2 ounces) semi-sweet chocolate chunks, divided |
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3 |
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large eggs |
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1 |
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cup light brown sugar, firmly packed |
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1 |
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teaspoon vanilla extract |
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2 |
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cups all-purpose flour |
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1/2 |
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cup cocoa |
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1/2 |
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teaspoon baking powder |
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1/2 |
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teaspoon salt |
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1 |
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cup coarsely chopped walnuts |
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1 |
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cup flaked coconut |
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1 |
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cup raisins or dried cherries, or use half of each |
In a saucepan over very low heat, melt the butter with 1/2 package (about 1 cup) of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.
In a large bowl using an electric mixer, beat the eggs, brown sugar, and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.
In a medium bowl, sift the flour, cocoa, baking powder, and salt together. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining 1 cup of chocolate chunks; stir to blend. Batter will be stiff.
Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Grill the cookies in batches over Indirect Medium heat for 20 minutes, keeping the grill's temperature as close to 350 ° F as possible. Remove from the grill and let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.
Makes about 36 cookies.
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