- 24
Ingredients
- 1/3 cup all-purpose flour
- 1/4 cup dutch processed cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons butter, cut into 12 pieces
- 17 ounces bittersweet chocolate, chopped and divided
- 1 ounce dark chocolate, chopped
- 2 large eggs, room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, chopped
- 1 1/4 cups chopped pecans
- 1 cup raisins
Preparation
Step 1
Preheat the oven to 350ºF and place parchment paper on top of a baking sheet. Combine the flour, cocoa, salt, and baking powder and stir with a fork. Using a double broiler, melt the butter, 6 ounces of the bittersweet chocolate, and the dark chocolate together. Stir until combined - don't overheat or the ingredients will separate. Once melted, move to the counter to cool.
In a stand mixer with a paddle attachment, combine the eggs and sugar and beat until light and foamy, about 2 minutes. Add the vanilla, and then slowly pour in the melted chocolate mixture with the stirring speed on low. Mix until combined, and then scrape down the sides of the bowl to ensure all the ingredients are mixed. Stop the stand mixer and add the dry ingredients. Mix on low speed for several seconds, until all dry ingredients have been consumed. Add the rest of the chocolates, nuts, and raisins, then mix together until evenly spread.
Using a table spoon, scoop heaping piles of the dough onto the parchment paper. Don't worry about separating them - they don't expand much while cooking. Bake each sheet for 10 - 12 minutes, shorter if you're using a dark baking sheet. Remove the baking sheet and allow the cookies a minute or so to cool. Once the edges are hard enough, use a metal spatula to move them from baking sheet to cooling rack.