I love cookies, all kinds of cookies, and have a huge collection of cookie recipes that I’m busily working to publish on my website, Best Ever Cookie Collection.
I’m a fan of delicious easy recipes.
It seems that the older I get the less patience I have for time consuming complicated recipes.
Making homemade cookies is a lot easier than most other homemade baked treats.
Cookies are perfect for sharing too, which is important when you have a small family like I do.
This is one of my current favorite chocolate cookie recipes.
Chunky Chocolate Cookies
It makes chocolate cookies that are chock full of chunks of yummy goodness – chocolate chips, nuts, and plump dried fruit.
It’s not the easiest cookie recipe ever, but it’s really not that hard, either, and the cookies are rich and decadent.
Baking From My Home To Yours
The recipe comes from the popular cookbook, by Dorie Greenspan. It’s a big, beautiful book full of well explained recipes for all kinds of yummy homemade baked treats. Everything I’ve tried from Baking from My Home to Yours so far has turned out great.
Dorie aptly named her chunky chocolate cookies, Chocolate Chunkers and explains that they are based on a chocolate cookies recipe she made while working as a pastry chef at Soho Charcuterie and Sarabeth’s in NYC.
In Baking From My Home To Yours, Dorie encourages “playing around” with recipes – tweaking them to make them your own and this is one recipe you can definitely customize to suit your tastes, by varying the kinds of chocolate, nuts, and dried fruit you choose.
When I first made these chunky chocolate cookies, I opted for a combination of dark and white chocolate, macadamia nuts, and chopped dried apricots and they were delicious. I gave most of them to my chocolate loving friend Beth for her birthday.
Chopped Dried Apricots
Next time I want to make them more like the Nestle Chunky bar and use peanuts, milk chocolate and raisins.
Chunky Chocolate Cookie Dough
Chunky Chocolate Cookie Recipe
Prep Time: 15 minutes
Bake Time: 12 minutes per batch
Yield: 2 dozen
Ingredients
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into several pieces
6 ounces bittersweet chocolate, coarsley chopped
1 ounce unsweetened chocolate choarsely chopped
2 large eggs
2/3 cup sugar
1 teaspoon vanilla
6 ounces semisweet chocolate chips or chunks
6 ounces milk or white chocolate chips or chunks
1 1/2 cups coarsely chopped nuts
1 cup moist plump raisins, dried cranberries, or finely chopped apricots
Recipe Preparation
Place an oven rack in the center of your oven and preheat the oven to 350 degrees F. Line two heavy duty baking sheets with parchment paper or silicone liners.
In a medium-size bowl whisk together the flour, cocoa powder, salt and baking powder.
Melt the butter, bittersweet chocolate and unsweetened chocolate either in the microwave, on the stove top or in a double boiler, whatever method you prefer. Be sure to do this gently just until the chocolate and butter melt and and the mixture is smooth and shiny. Don’t let it get too hot or the butter will separate. Set aside to cool.
In a large bowl beat the eggs and sugar together with an electric mixer on medium high speed until the mixture is pale and foamy, about 2 minutes. Beat in the vanilla and then scrape down the sides of the bowl with a rubber spatula until everything is blended well. Add the melted chocolate mixture and beat on low speed only until the mixture is blended together.
Scrape down the sides of the bowl again to make sure everything gets fully mixed. With the mixer on low, add the flour mixture, mixing just until the dry ingredients are blended into the dough. Scrape down the sides of the bowl again and then stir in the chocolate chunks/chips, nuts and dried fruit. (The dough will be very chunky.)
Drop the dough by generously heaping tablespoonfuls onto prepared baking sheets at least 1 inch apart. Bake the cookies one sheet at a time for 10 to 12 minutes. The tops should look dry but the interiors should still be soft.
Remove from the oven and carefully transfer the cookies with a thin spatula to cooling racks to cool completely
Makes about 2 dozen cookies
Tips & Hints:
- Chunky chocolate cookie dough can be covered in plastic and refrigerated for up to 3 days before baking.
- If once cooled, the cookies seem a little too gooey for you, refrigerate for about 10 minutes and they will firm up.
Serving Suggestion: Chunky chocolate cookies are great on their own with a glass or milk, and are especially good broken up and stirred into slightly softened ice cream for extra delicious “cookies and cream.”
Shortcuts & Substitutes: Make Chunky Chocolate Cake Mix Cookies instead.
Yield: Makes about 2 dozen chunky chocolate cookies
Source: Baking from My Home to Yours by Dorie Greenspan
More Easy Cookie Recipes
Apricot Almond White Chocolate Chip Cookies
Chocolate Chocolate Chip Cookies
Chunky Chocolate Cake Mix Cookies
{ 1 comment… read it below or add one }
“It seems that the older I get the less patience I have for time consuming complicated recipes.”
My sentiments exactly! I’ve gotten to where even a fairly simple cake seems like too much work, what with having to make both cake and icing, LOL.
Anyway, your cookies look wonderful! I’ve tried these and agree, they’re worth it. Nice work.