“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

Ingredients:

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

1/3 Cup Flour
1/4 Cup Unsweetened cocoa powder
1/2 Tsp Salt
1/4 Tsp Baking powder
3 Tbsps Unsalted butter - cut into pieces
180 gm Bittersweet chocolate, coarsely chopped (Claudia: 70% solids)
30 gm Milk chocolate (Claudia: normal milk chocolate)
2 Eggs, big
2/3 Cup Sugar
1 Tsp Vanilla extract
180 gm Semisweet chocolate, chopped ((Claudia: 70% solids)
180 gm White chocolate chopped
1 1/2 Coarsely chopped nuts
1 Cup Dark or golden raisins

Directions:

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.