Chocolate Chunkers CookiesFrom conner909 7 years ago
- 1/3 cup all-purpose flour shopping list
- 1/4 cup unsweetened cocoa powder shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. baking powder shopping list
- 3 tbsp. unsalted butter, cut into 3 pieces shopping list
- 6 ounces bittersweet chocolate, coarsely chopped shopping list
- 1 ounce unsweetened chocolate, coarsely chopped shopping list
- 2 large eggs, at room temperature shopping list
- 2/3 cup granulated sugar shopping list
- 1 tsp. pure vanilla extract shopping list
- 6 ounces semisweet chocolate, chopped into chunks or 1 cup store-bought chocolate chips or chunks. shopping list
- 6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chips or chunks. shopping list
- 1 1/2 cups coarsely chopped nuts, preferrably salted peanuts or toasted pecans. shopping list
- 1 cup moist, plump raisins (dark or golden) or finely chopped moist, dried apricots. shopping list
How to make it
- 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 the 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 of cookies 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.
- I used dried cherries instead of raisins, and chopped them fairly finely. Also, since they are a fragile cookie when warm, Michellem suggests that you leave the cookies on the baking sheet for 3 to 4 minutes before removing them to a rack to cool. Please remember to use good quality chocolate! I used pecans in my recipe and briefly toasted them before I chopped them up. I purchased large chocolate bars from Trader Joe's...Luisascatering suggests shopping on-line at www.scharffenberger.com for quality chocolates!
The Cookconner909 Southern Calif., CA
The Rating5 people
LOVELY recipe, Conner.. 55555! :)lanacountry in Macon loved it
I'm sold!danadooley in Singapore loved it
you have a winner here..^5peetabear in mid-hudson valley loved it