Chocolate Chunkers Recipe

A plate of chocolate chunkers cookies.
Photograph: Robyn Lee

Adapted from Baking: From My Home to Yours by Dorie Greenspan (or see Dorie's website).

Swapped at the SE Cookie Swap 2012 by Tam Ngo.

This recipe was from a Serious Eats Cookie Swap. It has not been tested by our recipe team.

Recipe Details

Chocolate Chunkers Recipe

Prep 20 mins
Cook 30 mins
Total 50 mins
Serves 20 to 24 servings

Ingredients

  • 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, or 1 cup store-bought chocolate chips or chunks

  • 6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chocolate chips

  • 1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans

  • 1 cup moist, plump raisins

Directions

  1. Center a rack in the oven and preheat the oven to 350°F. Line two baking sheets with parchment or silicone mats.

  2. Sift together the flour, cocoa, salt, and baking powder.

  3. Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet 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.

  4. 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.

  5. Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough.

  6. Bake the cookies one sheet at a time for 10 to 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.

  7. Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool the baking sheets between batches.

  8. 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.

Nutrition Facts (per serving)
242 Calories
15g Fat
25g Carbs
4g Protein
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Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories 242
% Daily Value*
Total Fat 15g 20%
Saturated Fat 7g 33%
Cholesterol 21mg 7%
Sodium 64mg 3%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Total Sugars 17g
Protein 4g
Vitamin C 0mg 1%
Calcium 38mg 3%
Iron 3mg 14%
Potassium 206mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)