It’s Tuesday and if you frequent my blog, you know that means it is time for another recipe from Dorie Greenspan’s book, Baking: From My Home to Yours. The recipe for Chocolate Chunkers was chosen by Claudia of Fool for Food. This recipe has a lot of chocolate, in fact it calls for four types, bittersweet, semisweet, unsweetened and milk or white. I did not have any unsweetened chocolate on hand, so I just subbed more bittersweet. Although these are not the most beautiful cookies I have ever made, they taste delicious! In fact, I wish I had doubled the recipe, since as written it only yielded 23 cookies. These were a big hit with the boyfriend who proclaimed them to be “awesome” as well as co-workers who were sniffing out more. The Chocolate Chunkers are definitely in our Top 5 Dorie favorites…I will definitely be whipping this recipe up again in the near future. Enjoy!
Chocolate Chunkers Recipe
¼ cup unsweetened cocoa powder
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into three pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 tsp. pure vanilla extract
6 oz. semisweet chocolate, chopped into chunks or 1 cup chocolate chips
6 oz. milk or white chocolate, chopped or 1 cup chocolate chips
1 ½ coarsely chopped nuts ( I used pecans)
1 cup moist, plump raisins (dark or golden) or finely chopped, moist, plump dried apricots
Center a rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
Sift together flour, cocoa, salt and baking powder.
Beat eggs and sugar on medium high speed for about two minutes until they are pale and foamy. Add vanilla and scrape down bowl. Reduce mixer to low speed and add melted chocolate, mixing only until incorporated. Add dry ingredients until they disappear into the dough, which will be thick, smooth and shiny.
Scrape down the bowl and mix in the semisweet and white or milk chocolate chunks (or chips), nuts, and raisins. Drop dough by heaping tablespoons leaving about an inch of space between mounds of dough. Bake 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.
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