Chocolate Chunkers Cookies Recipe

How to make it

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• 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.
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• 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!

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