1 1/2 cups unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) chilled, unsalted butter
1 cup granulated sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1/4 to 1/2 cup raisins (pre-soaked in brandy or rum)
1 cup sweetened, shredded coconut
1 cup semisweet chocolate chips
1/2 cups chopped hazelnuts

In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate bowl beat together butter and sugar. Add egg and vanilla extract and fold in, until well combined.

Combine together wet and dry ingredients, and stir together until just mixed. Cover and refrigerate for at least 30 minutes, and up to 2 hours.

For raisins, cover with about 1/4 to 1/2 cup of brandy or rum. Set aside for at least 1 hour.

When ready to add, pour both raisins and liquor into the dough, with coconut, chocolate chips and hazelnuts.

Drop by tablespoon onto a well-greased or lined baking sheet.

Bake in a preheated 350°F oven for 16-18 minutes, or longer until fully cooked through.

Let sit for 15 to 20 minutes. Serve warm, with a glass of whole milk.

Variation: Substitute brandy or rum with water if you don't want to use alcohol.

Submitted by: Daniel Lee Mishkin