This week's installment of the Tuesdays with Dorie baking fest, chosen by Claudia of Fool for Food, was an interesting conglomeration of chocolate, nuts, and fruit: the Chocolate Chunker*. I made a few essential changes, but on the whole, the character of the cookie stayed the same: chunks of sweet, crunchy, chewy, and gooey held together in a matrix of rich chocolate cookie. If you like chocolate, this is your cookie. If not, consider make this one for a chocolate-loving friend, spouse, or teacher!
Some recipe notes:
- Don't refrigerate this dough prior to baking. I tested two batches, one refrigerated, one not. They both tasted the same, but the refrigerated dough produced cookies that were drier and looked more crumbly. The dough that I baked without refrigeration produced cookies with smooth, rounded, more attractive tops.
- These don't spread at all. Where you plop them onto the baking sheet is where they shall remain.
- I let mine sit on the baking pan for about 3 minutes before removing them to the cooling rack. They are quite soft when they first come out of the oven; if you move them too soon, they'll fall apart.
The Changes . . .
I omitted the raisins and added chopped dried sour cherries in their place. I don't hate raisins; I think they are excellent, imperative even, in oatmeal cookies, morning-glory muffins, and Cadbury Fruit and Nut bars - and that's about it. Raisins in chocolate baked goods? Not so much.
I omitted the ounce of unsweetened chocolate and instead used a decent-quality 60% dark chocolate (Ghirardelli chips) for the bittersweet. I melted this with the butter in the microwave, not a double-boiler.
I used chopped dry-roasted, salted peanuts, as suggested. Pecans would have been good too.
(p. 70 of Dorie's book)