Chocolate Chunkers

Ingredients

• 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

Directions

1. Position a rack in the middle of the oven and heat it to 350 degrees F. Cover 2 baking sheets with parchment or silicone mats.
2. Sift the flour, cocoa, salt, and baking powder together, then set the mixture aside.
3. Put a heatproof bowl over gently simmering water in a saucepan. Add the butter, bittersweet chocolate, and unsweetened chocolate, and warm them, stirring now and then, just until everything has melted. You want the mixture smooth and glossy, but not hot enough for the butter to separate. Take the bowl off the heat and let it cool on the counter.
4. Use a stand mixer fitted, if you have it, with the paddle attachment, or use a hand mixer with a large bowl. For about 2 minutes, beat the eggs and sugar at medium-high speed, stopping when they look pale and foamy. Mix in the vanilla extract, then stop and scrape the bowl. Turn the mixer to low and pour in the melted chocolate-butter mixture, beating only until it blends in. Sweep down the bowl with a rubber spatula, then add the dry ingredients on low speed. Mix just until you no longer see the dry mixture; the dough will be thick, smooth, and shiny. Scrape the bowl again, then use the rubber spatula to fold in the semisweet and milk, or white, chocolate chunks, nuts, and raisins. At this point, it may look like the add-ins are winning, and that is right.
5. Portion generously heaping tablespoonfuls of dough onto the prepared sheets, spacing the mounds about 1 inch apart.
6. Slide in only 1 baking sheet per batch, and bake for 10 to 12 minutes. The tops should look slightly dry, while the centers stay soft. Take the sheet from the oven and, with a wide metal spatula, gently move the cookies to a cooling rack until they reach room temperature.
7. For the remaining dough, keep the batches to 1 sheet of cookies at a time, and make sure each baking sheet has cooled before the next round.
8. If the cooled cookies still have gooey chocolate and you want it firmer, put them in the fridge for about 10 minutes.