Instructions: In a 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.

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 together. 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. 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 the cookies in batches over Indirect Medium heat for 20 minutes, keeping the grills temperature as close to 350 degrees as possible.

Remove from the grill and let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.

This recipe yields about 36 cookies.

Wine Recommendation: A wine that is a bit sweeter than these cookies - such as a late-harvest Riesling from Germany or a ruby port - hits the spot here for grown-ups. Children of all ages cheer for milk.

Comments: To bake these fabulously chocolatey cookies on your grill, use a heavy-duty baking sheet that you can place over Indirect heat. By adjusting the amount of sweet raisins or dried cherries in the batter, you can suit your own preference for chewiness.

Yield: 36 cookies

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