1/2 cup unsalted butter
1 package (11.5 ounces) semisweet chocolate chunks, divided
3 large eggs
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 cup shredded coconut
1 cup raisins or dried cherries, or use half of each

Procedure:

1. In a small 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.

2. Prepare the grill for indirect cooking over medium heat (about 350°F).

3. 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.

4. In a medium bowl sift the flour, cocoa, baking powder, and salt. 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. The batter will be stiff.

5. 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, in batches, over indirect medium heat, with the lid closed as much as possible, for 20 minutes, keeping the grill’s temperature as close to 350°F as possible. Let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes, and then transfer to a cooling rack and allow them to cool completely.

Makes about 36 cookies