I promise I’m going to venture out of Dorie Greenspan’s book soon. But seriously, everything I make from it turns out amazing. Like tonight, I made these Chocolate Chunkers and whoa. Whoa, are they good. Upon tasting them, my dad exclaimed them the best thing I ever made and the only cookie he ever wants to eat from now on.
There are 5, yes, 5! types of chocolate, not to mention nuts and raisins. (CORRECTION: In all of my enthusiasm I miscalculated, nay, miscounted. 5, not 4, types of chocolate). I didn’t include raisins because I forgot them, but I can just imagine the awesomeness of dried fruit in these already fantastically textured cookie. They’re so gooey and chocolaty, but by no means lack in crunch. It’s incredible.
You need to make these and see for yourself.
CHOCOLATE CHUNKERS (From Dorie Greenspan’s “Baking: From my home to yours”)
1/3 c. (50g.) all-purpose flour
¼ c. (25g.) unsweetened cocoa powder
½ tsp salt
¼ tsp baking powder
3 tbsp unsalted butter cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 c. (133g.) sugar
1 tsp. pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup of store bought chocolate chips or chunks
6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup of store-bought chocolate chips or chunks
1 ½ cups coarsely chopped nuts, preferably salted peanuts or toasted pecans
1 cup moist, plump raisins (dark or golden) or finely chopped moist, plump dried apricots.
Center a rack in the oven and preheat the oven to 350 degrees F.
Line two baking sheets with parchment or silicone mats.
Sift together flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate and unsweetened chocolate and heat, stirring occasionally, just until melted –the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts, and raisins—you’ll have more crunchies than dough at this point. (The dough can be wrapped in plastic and kept refrigerated for up to 3 days.)
Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough. Bake the cookies one sheet at a time for 10-12 minutes. The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature.
Repeat with the remaining dough, baking only one sheet at a time and making sure to cool the baking sheets between batches.
If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.