for my friend d’s birthday, i decided to make a box of cookies. while flipping through dorie greenspan’s book (baking from my home to yours), i came across her recipe for chocolate chunkers. she describes them as fabulous, and they are indeed faaaaabulous! dorie used to make them at sarabeth’s where the cookies are still sold under the name “chocolate chubs” – $18 for a dozen.
not being particularly fastidious about sticking to recipes, i’ve made a few adaptations from the original. i used all bittersweet chocolate in the recipe instead of a milk chocolate, semi-sweet and bittersweet chocolate mix. i also substituted raisins for cranberries and currants. i think the secret to their fabulousity (to borrow a phrase from kimora lee simmons) is the juxtaposition of deep rich dark chocolate with bits of dried fruit. i ended up with something that was at once deeply rich but also with a delicate fruity punch — a small bite of the cookie goes a long way. that said, i’d argue that the cookie is surprisingly “healthy” — i was surprised by the meager amount of butter and flour utilized in the recipe.
Dark Chocolate Chubbies
(makes 2-3 dozen cookies depending on size)
|Cocoa powder||¼ cup|
|Baking powder||¼ tsp|
|Bittersweet chocolate couverture||7 ounces (or you can use regular bittersweet chocolate and chop it into chunks)|
|Eggs||2 large ones|
|Vanilla extract||1 tsp|
|Bittersweet chocolate chips||2 cups|
|Chopped pecans||1 cup|
|Dried Cranberries & Currants||1½ cup|
- Melt the chocolate couverture and butter over a water bath or in the microwave. Set aside and let cool. (note: if using a water bath, it’s faster to melt the butter first and then add the chocolate to be melted)
- In the bowl of a standmixer using the paddle attachment on medium speed, beat eggs and sugar until pale and foamy.
- Add in the vanilla, followed by the butter and melted chocolate. Beat until just incorporated.
- On low speed, add in the flour, cocoa powder, salt, and baking powder. Mix until the dry ingredients fall into the dough. Do not overmix.
- Add in the chocolate chips, pecans and dried fruit. Dorie recommends doing so with a rubber spatula, but I find that I can get away with just using the standmixer at the lowest possible speed.
- Drop the cookie dough onto a parchment sheet lined baking sheet. The cookies don’t spread too much, but I’d recommend keeping about 1/2 to 1 inch between the cookies. (Note: I made my dough a day in advance. It was too hard to form into rounds when I took it out of the fridge, so I ended up cutting them into rectangular-ish shapes. It’s much easier to form these into rounds if you bake them right after making the dough, or if you log it up before placing the cookie dough into the fridge. Or, of course, you could leave the dough out until it reaches room temperature and form it into rounds then.)
- Bake at 350ºF for 10-12 minutes.