Dorie uses raisins and peanuts in her cookies, but I decided to use brazil nuts and cranberries, which give a little bit of a contrast to the sweetness of the cookie.
Chocolate Chunkers
⅓ cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
⅔ cup sugar
1 teaspoon pure vanilla extract
6 oz semisweet chocolate, chopped into chunks, or 1 cup store bought chocolate chips or chunks
6 oz premium quality milk or white chocolate, chopped into chunks, or 1 cup store bought chocolate chips or chunks
1½ cups coarsely chopped nuts, preferably salted peanuts or toasted pecans
⅓ cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
⅔ cup sugar
1 teaspoon pure vanilla extract
6 oz semisweet chocolate, chopped into chunks, or 1 cup store bought chocolate chips or chunks
6 oz premium quality milk or white chocolate, chopped into chunks, or 1 cup store bought chocolate chips or chunks
1½ 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.
Sift together the flour, cocoa, salt and baking powder.
Set a heat proof bowl over the saucepan of simmering water and add the butter, bittersweet chocolate and unsweetened chocolate. Stir occasionally until just melted. It should be smooth and shiny, but not so hot that the butter separates. Remove bowl from the heat and set to cool.
Beat eggs and sugar with a mixer on medium high speed for about 2 minutes, until they are pale and foamy.
Beat in the vanilla extract.
Add melted chocolate and butter with mixer on low speed.
Add dry ingredients. Mix until dough is just combined, then add the semisweet and white chocolate chunks, nuts and raisins. Dough will be very chunky!
Drop tablespoons of dough onto baking sheet about 2” apart and cook at 180° C (350° F) for 10-12 minutes. The top of the cookies will look crunchy, but inside will be soft.
Sift together the flour, cocoa, salt and baking powder.
Set a heat proof bowl over the saucepan of simmering water and add the butter, bittersweet chocolate and unsweetened chocolate. Stir occasionally until just melted. It should be smooth and shiny, but not so hot that the butter separates. Remove bowl from the heat and set to cool.
Beat eggs and sugar with a mixer on medium high speed for about 2 minutes, until they are pale and foamy.
Beat in the vanilla extract.
Add melted chocolate and butter with mixer on low speed.
Add dry ingredients. Mix until dough is just combined, then add the semisweet and white chocolate chunks, nuts and raisins. Dough will be very chunky!
Drop tablespoons of dough onto baking sheet about 2” apart and cook at 180° C (350° F) for 10-12 minutes. The top of the cookies will look crunchy, but inside will be soft.
Source: Dorie Greenspan "Baking, from my house to yours".
4 comments:
OMG! Those look sooo good! Ok, these I'm going to try too. You've got to stop this Deb! Nummy num num!
I've been wondering about those cookies. Yours look amazing! Have you made Dorie's World Peace Cookies? They are my ultimate favorite choc cookie...
Nancy
The Dogs Eat the Crumbs
No, I haven't made them yet. Not long had the book, so have a big list of yummies I want to bake. The World Peace Cookies sound divine as well. I just had to go look at the recipe!
Aaaargh, my healthy baking only commitment is going to be completely undone seeing these!!!!!!!!!!!!
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