Double Dark Chocolate Cookies
The next time you feel as if you are coming apart, reach for a Dark Chocolate Chunker Cookie. These deep, dark treats are so loaded with marvelous mix-ins, they are barely holding it together, and it is the overload that is the essence of their glory. You are in good company.
By all reasonable measures, Dark Chocolate Chunker Cookies should fail. They contain a scant three tablespoons of unsalted butter and 1/3 cup of flour, yet boast a full 4 1/2 cups of mix-ins. The amount of chocolate involved is positively irresponsible, and for goodness’ sake, there are raisins. Seriously? What kind of cookie is this?
It is the one of the best cookies I have even eaten, if not the best. Ben doesn’t have much of a sweet tooth, so I typically give at least half each dessert I bake away, but not these dark chocolate treasures. You’ll have to come pry what few remain away from my feisty grip, ignore my pathetic pleading, and dodge my pointy elbows.
I should not have been surprised that the recipe is fantastic, considering it hails from my all-time favorite baking cookbook, Baking: From My Home to Yours by Dorie Greenspan, which is also today’s giveaway prize. Of the 12 consecutive giveaways I’m hosting this month, today’s cookbook is not the giveaway with the highest dollar value, but it is perhaps the one about which I am the most excited, because it is very personal to me.
I can’t say enough positive things about Baking. The pages of my copy are splattered with butter and flour, and I aim to bake my way through it in its entirety before I hang up my apron. Dorie’s recipes are the perfect balance of classic and creative, and her warm stories make me feel as if she were in the kitchen cooking beside me. Honestly, I wish I could send every single one of you a copy, but if you don’t win the giveaway (and even if you do), definitely buy two: one for yourself, and one for a baker in your life whom you love. I recommend a baker who likes to share and lives in close proximity.
Today’s Dark Chocolate Chunker Cookies are my take on Dorie’s “Chocolate Chunkers” from the oh-so-enticing cookie chapter of Baking. According to Dorie, they are based on a recipe for “Chocolate Chubs” (previously called “Chocolate Gobs”) from the well-known Soho bakery Sarabeth. All I know is that they are simultaneously excessively chocolaty and dangerously snackable.
The chocolate cookie batter reminds me of a decadent brownie. It’s smooth, glossy, and a trifecta of cocoa powder, bittersweet, and semi-sweet chocolate. Use the best chocolate you can for these dark chocolate cookies, and if possible chop your own instead of buying chocolate chips. The flavor truly shines, and it’s worth busting out the good stuff.
Now, we enter the wild. An overload of toasted pecans, plump golden raisins, and even more chocolate—both white and semi sweet—arrive on the scene and stretch the batter until it threatens to falls apart. The batter will extend just enough to hold the mix-ins together, and you are going to want every precious piece.
Because the chocolate is hand-chopped, some bites have big chunks of chocolate pieces, and others little melty ones. Some are all filled with crunchy, toasty pecans, while others surprise with the sweetness of the golden raisins. (Don’t let the raisins scare you—they are not ordinarily my top cookie pick, but they are fabulous combined with the dark chocolate.) As Dorie says, “You’ll have a different chocolate treat with every bite.”
Dark Chocolate Chunker Cookies manage to be gooey and craggy, homey and luxurious all at the same time. I’m still not quite sure how they hold it all together, only that the results are so wonderful, I should probably stop asking so many questions, and stuff another cookie in my mouth instead.
Now the giveaway! To enter to win a copy of Dorie Greenspan’s Baking: From My Home to Yours, use the widget below. Please be patient, as it may take a few moments to load.
Super Chunk Dark Chocolate Cookies
- 1/3 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons unsalted butter, — cut into 3 pieces
- 6 ounces bittersweet chocolate — coarsely chopped
- 1 ounce unsweetened chocolate — coarsely chopped
- 2 large eggs — at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate — chopped into chunks
- 6 ounces white chocolate — chopped into chunks, or 1 cup store-bought chocolate chips
- 1 1/2 cups coarsely chopped toasted pecans
- 1 cup moist, plump, golden raisins —
Place a rack in the center of your own, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
In a small bowl, sift together the flour, cocoa, salt and baking powder. Set aside.
Set a heatproof bowl over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water's surface. Add the butter pieces, bittersweet and unsweetened chocolate. Heat, stirring occasionally, just the chocolate is almost melted, then remove from heat and stir until it melts completely. Remove the bowl from the heat, and set it on the counter to cool to room temperature.
In the bowl of a standing mixer fitted with the paddle attachment or a large bowl, beat the eggs and sugar together on medium-high speed for 2 minutes, until they are pale and foamy. Beat in the vanilla extract. Scrape down the bowl, the reduce the speed to low and add the cooled chocolate mixture, mixing just until incorporated. Scrape down the bowl, turn the speed to low, then add the dry ingredients, mixing just until the dry ingredients disappear into the batter. The batter will be thick and shiny. By hand with a rubber spatula, gently stir in the chopped semisweet chocolate and white chocolate chips, pecans, and raisins. The dough will seem very overloaded and will be mostly mix-ins. This is just as things should be.
For small cookies drop the dough by tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough. (For larger cookies, drop by rounded tablespoons and increase the baking time by 1 to 2 minutes.
Bake the cookies one sheet at a time for 9 minutes (1 to 3 minutes longer if cookies are larger) minutes, rotating the pan 180 degrees half way through. The tops of the cookies will appear slightly dry and the inside will be soft. Gently transfer the cookies to a cooling rack to cool to room temperature (or not).
Repeat with the remaining dough, baking only one sheet of cookies at a time in the center of the oven, and cooling the sheet completely between batches.
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I am delighted to be personally providing this wonderful cookbook to the giveaway winner.
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