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1
Combine the brandy, rum and dried fruit in a microwave-safe bowl.
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2
Microwave until hot, 1 to 2 minutes; let stand 20 minutes.
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3
Meanwhile, melt the butter, unsweetened chocolate and chocolate chips in a saucepan over medium heat, stirring, until smooth; let cool 10 minutes.
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4
Whisk the flour, baking powder and salt in a medium bowl.
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5
Mix the eggs, granulated sugar and vanilla in a large bowl using a wooden spoon.
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6
Stir in the melted chocolate mixture.
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7
Add the flour mixture and stir vigorously until incorporated.
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8
Stir in the soaked dried fruit and liquid.
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9
Cover and refrigerate until the dough is slightly firm, about 1 hour.
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10
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Scoop tablespoonfuls of dough about 2 inches apart onto 2 ungreased baking sheets.
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11
Bake, switching the position of the pans halfway through, until slightly puffed and set on top, about 14 minutes.
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12
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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13
Dust with confectioners' sugar.
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14
The way you measure flour can make a big difference in your cookies: Spoon into measuring cups, then level with a knife.
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15
Do not pack.
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16
Photograph by Johnny Miller
