We've got a couple of dinners with friends and family coming up this weekend, and I wanted to bake something to bring along as hostess gifts. PLUS it's been so busy lately that there's been no time for baking. The lack of time, coupled with "the slimming plan" have put the kibosh on getting down with my Kitchen Aid. But the other night, I realized that, for me, baking is like yoga. So last night, I did the downward dog with the baking sheets and measuring cups and made these Chocolate Chunkers. But reader be warned: I think you'd better fasten your seatbelt, because these little morsels are so delicious that they could eject you from cyberspace in a moment of sheer joy. (Oh and if you're wondering if baking these caused me to leap off the slimming wagon, I'm happy to report that it didn't happen. I was indeed a couple of pounds lighter again this week.)
*small shriek accompanied by fist pump*
In fact, at this rate, I'm going to look like Kate Moss any second.... But I digress. Back to the cookies:
This recipe comes to you compliments of the brilliant Dorie Greenspan, and I have to say that these cookies are simply divine. They are a cross between a meringue, a brownie, and the most decadent and delightful clump of chocolatey goodness you can imagine. Dorie's recipe also has nuts in it, but I skipped them figuring that chocolate and raisins were the way to go. Good call.
Dorie Greenspan's Chocolate Chunkers
1/3 cup all purpose flour
1/4 cup unsweetened cocoa
1/2 tsp salt
1/4 tsp baking power
3 Tbsp unsalted butter cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs at room temp
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate cut into chunks
6 ounces premium milk chocolate or white chocolate (I used a combination) cut into chunks
1 cup plump raisins
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Sift together the flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and unsweetened chocolate and heat, stirring occasionally until melted. Remove the bowl from the heat and set it on the counter to cool. Beat the eggs and sugar together on medium-high speed in a stand mixer fitted with the paddle attachment for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, 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, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, and raisins. The batter will be thick with good stuff. Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough. Bake for 10 to 12 minutes. Remove the baking sheet and let the cookies cool for a couple of minutes before transferring to a cooling rack.