I had looked at the recipe, or should I say–picture, for Chocolate Chunkers many times. They looked mighty tasty and mighty chocolaty. I hadn’t actually read the ingredient list until I sat down to make my shopping list on Saturday.
The recipe calls for what is essentially a pound (give or take two ounces) of various kinds of chocolate with a bit of flour, sugar and eggs to hold it together. And with a “few” nuts and dried fruit thrown in for good health. (Smile.)
I suggest you only make these if you are a chocoholic.
The process of making these cookies is very much like my favorite brownie recipe.
I like that there’s no butter to let soften. It gets melted in with the chocolate and then you add it to the eggs and sugar.
The batter/dough is like pure fudge. SOOOO tasty.
The dry ingredients consist of a little flour and cocoa powder, a bit of salt and baking powder. I added a little more salt–just a pinch more–because I like salt and chocolate together.
After you add the dry ingredients, you pull out the big guns–loads of chocolate, nuts and dried fruit.
I am a white chocolate snob. I could not find the real stuff made with cocoa butter–only the stuff made palm kernel oil. Don’t even….
Thus we are left with milk and semi-sweet chocolate and my favorite nuts–PECANS.
When I asked my husband if he wanted raisins or dried cherries, he replied simply, “Neither.” I made half without cherries, and half with cherries.
They don’t get baked too long–just long enough for them to set and still be super gooey inside.
The jury is still out on the cherries. I say they were needed–it helped cut through the richness of all that chocolate. And these are for sure grown-up cookies. For once my little helper thought they were too chocolaty and opted for plain old chocolate chip when given the choice.
From Baking: From My Home to Yours, by Dorie Greenspan
1/3 cup all purpose flour
¼ cup unsweetened cocoa powder (I used Droste Dutch processed cocoa)
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs (at room temperature)
2/3 cup sugar
1 tsp. vanilla extract
6 oz. semisweet chocolate, chopped
6 oz. white chocolate chopped (I used milk instead)
1 ½ coarsely chopped nuts ( I used pecans)
1 cup dark or golden raisins, plump dried apricots, or another dried fruit that you like.
Center rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats (don’t skip this step).
Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate in a heatproof bowl over a saucepan of simmering water. The chocolate should be smooth and shiny. Set on counter to cool.
Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add cooled melted chocolate, and mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny. Try not to eat all the dough out of the bowl.
Add semisweet and white chocolate chunks, nuts, and raisins. Drop dough onto baking sheets, making each cookie about the size of a golf ball. Leave an inch between dough. Bake for 10-12 minutes, but start to check your cookies at about 7-8 minutes. It’s very hard to tell if a chocolate cookie is “done,” and burned chocolate tastes terrible. Dorie recommends baking until the “tops of the cookies look a little dry.”
Cool cookies. These freeze very well.