(from The Improvisational Cook - Sally Schneider)
8oz dark chocolate
3 oz butter
1/3 cup plain flour
½ tsp baking powder
¼ tsp salt
2 eggs, at room temperature
2 tsp vanilla extract
¾ cup sugar
1 cup white chocolate chips
1 cup Craisins
Preheat oven to 160 degrees Celsius and line 2 large cookie sheets with baking paper. Combine the butter and chocolate in a bowl and set above a pot of simmering water. Stir occasionally until the chocolate is melted. Set aside to cool to barely warm.
Meanwhile sift together the flour, salt and baking powder into a medium bowl and set aside. Combine the eggs and vanilla in a large bowl. With an electric hand mixer beat until combined and then add the sugar. Continue to beat until thick, about three minutes.
Add the chocolate mixture to the eggs, and then with a spatula gently fold in the flour mix. When just combined fold in the choc chips and craisins. Drop the tablespoons of batter onto the prepared trays leaving room for spreading.
Bake for about 12 minutes or until the tops appear set and slightly dry and cracked. Allow to cool on the trays.
Makes about 30.
Christina's note: When you first combine this mixture, it is very runny. Leave it about 10 minutes and the chocolate will firm up enough to make scooping easier.