I was really excited when “my week” came. I chose Dorie’s Chocolate Chunkers. Why? Because I love chocolate and I love cookies. And then Dorie wrote with so much enthusiasm about these cookies that I couldn’t resist:

“These fabulous - I mean truly fabulous - cookies are based on the ones I made when I worked at the long-gone Soho Charcuerie, the cookies were called Chocolate Gobs, and at Sarabeth’s were they continue to be best sellers, they’re called Chocolate Chubs. Both of those versions, as well as these, are grandchildren of Maida Heatter’s great Mulattoes. They’re big, gooey, exceedingly chocolaty. […] Despite their heft, they’re serially snackable. You’ll never eat just one at a sitting.

Dorie’s right - it’s really hard to eat just one of the Chocolate Chunkers without craving for the next one. But after four cookies in the afternoon I didn’t want a real dinner in the evening. So I suggest to bake them when you go on an expedition - they will keep you warm and alive … But if you end up death between icebergs it certainly will be a death by chocolate ;-)

As for the nuts I chose roasted almonds. No, I didn’t choose them. I just didn’t have pecans or peanuts at hand … Would have liked to make them with pecans or at least walnuts but almonds were fine, too.

Here’s the recipe - I decided to post it as I mentioned some tweaks or better notes on it:

========== REZKONV-Rezept - RezkonvSuite v1.2

Titel: Chocolate Chunkers
Kategorien: Schokolade, Kekse
Menge: 24 Kekse

1/3 Tasse Flour
1/4 Tasse Unsweetened cocoa powder
1/2 Teel. Salt
1/4 Teel. Baking powder
3 Essl. Unsalted butter - cut into pieces
180 Gramm Bittersweet chocolate, coarsely chopped (Claudia: 70% solids)
30 Gramm Milk chocolate (Claudia: normal milk chocolate)
2 groß. Eggs
2/3 Tasse Sugar
1 Teel. Vanilla extract
180 Gramm Semisweet chocolate, chopped ((Claudia: 70% solids)
180 Gramm White chocolate chopped
1 1/2 Coarsely chopped nuts ( I used pecans)
1 Tasse Dark or golden raisins

============================ QUELLE ============================
Dorie Greenspan, Baking From My Home To Yours
– Erfasst *RK* 16.09.2008 von
– http://www.foolforfood.de

Centre rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats. 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 or use a microwave. Be careful with chocolate in the microwave as it may get too hot. The chocolate butter mixture 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 melted chocolate-butte-rmix, mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny.

Add semisweet and white chocolate chunks, nuts and raisins. Drop dough by tablespoons, leave an inch between dough. Bake for 12-15 mins. This is a soft and chewy cookie.

Claudia: It’s not a problem to half the recipe. You can use chocolate chips but as Dorie suggest I think it’s nicer to have chocolate chunks chopped by hand. You normally get a better quality with regular chocolate than with chocolate chips. Cookies will look more rustic as well if you use chocolate chopped by hand.

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Hope you all had as much fun as I had with these cookies! Check out the “Tuesdays with Dorie” blogroll to see what the other fabulous bakers did with this recipe!

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