Tuesday, September 21, 2010

Full of It- Chocolate Chunkers

I haven't really acknowledged that the summer is over,  because summer is my favorite season, but it certainly is better baking weather.  Now I look forward to turning on the oven, and it warms up the apartment just enough to take off the early morning chill.  These cookies looked like fun to make. They are very chocolatey, but not too sweet because they are made with bittersweet chocolate.  I tweaked the add-ins a little bit, and you could definitely be creative and switch things around to suit your personal taste.

Chocolate Chunkers
adapted from Baking by Dorie Greenspan

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 sugar
1 teaspoon vanilla extract
6 ounces semisweet chocolate chopped into chunks or 1 cup chocolate chips
6 ounces premium or quality milk chocolate or white chocolate cut into chunks or 1 cup milk chocolate
or white chocolate chips
1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans
1 cup moist plump raisins or finely chopped moist, plump dried apricots or dried cherries or dried cranberries

     Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone mats
     Sift together the flour, cocoa, salt and baking powder.  Set a heatproof bowl over a pot simmering water.  Add the butter, bittersweet chocolate and unsweetened chocolate and heat, stirring occasionally, just until melted. Chocolate and butter should be smooth and shiny.  Remove bowl from heat and set aside to cool.
     In a stand mixer, 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 and then scrape down the bowl.  Reduce the mixer speed to low and add the melted butter/chocolate mixture, mixing only until incorporated.  Scrape down the bowl with a rubber spatula and 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 then mix in the semisweet chocolate  and milk or white chocolate chunks, the nuts and dried fruit.  Drop the dough by heaping tablespoonfuls on the the cookies sheets, leaving about one inch of space between the mounds of dough.  Bake the sheets one at a time for about 10-12 minutes.  The tops of the cookies will look a little dry but the interior should still be soft. Let cool for a few minutes on the cookie sheet and then move to a baking rack and finish cooling.  ((post by Susan))

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