Ingredients

250 gr.  good quality dark chocolate , 60%-72% (chopped or in chips)

3 tbsps butter

1 cup sugar

3 large eggs

1 tsp espresso powder

1 tsp vanilla

1 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 cup chocolate chips

1 cup chopped walnuts

3/4 cup raisins

Method

In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid burning the chocolate, heat until the butter is melted and the chocolate has partially melted. Remove from the heat. Stir until all the chocolate melts. In a separate medium sized bowl, beat together with a wooden spoon the sugar and eggs till they’re combined.  Add the melted chocolate mixture, then stir in the remaining ingredients, including the chocolate chips, walnuts and raisins. Preheat the oven to 165C.  Line with parchment two or three baking sheets. Drop the cookie dough by the tablespoonful (about the size of a small ping pong ball) onto the prepared baking sheets.  Leave about 5cm between the dough balls, as they’ll spread as they bake. Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won’t crack until the very end, so keep a close eye on them. When they’re cracked all the way across the top surface, they’re done.  Additional baking makes them more crisp rather than chewy.  Remove the cookies from the oven. Wait 5 minutes then transfer the cookies to a wire rack to cool.