In a small saucepan over very low heat, melt the butter with ½ package (about 1 cup) of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.
Prepare the grill for indirect cooking over medium heat (about 350°F).
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. 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.
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, keeping the grill's temperature as close to 350°F as possible, for 20 minutes. 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.
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