You’ve gotta love a recipe that calls for five kinds of chocolate.

We’re waiting for our version of snow-megeddon here. Five to 8 inches and a topper of ice starting sometime tonight/early tomorrow. (Sorry Boston … I know this is peanuts to you.) DC will most likely be stalled. (Traffic-wise. It’s already in the toilet politically.) I’d bet money the kids will be home (again).

And it’s March.

Cookies seem in order. Thumbing through Dorie Greenspan‘s “Baking” cookbook, I stop at her Chocolate Chunkers recipe and its five kinds of chocolate. Is there any way this cookie can be bad?

No.

With the merest bit of flour, these bake up with a molten interior. The bittersweet chocolate, unsweetened chocolate and cocoa powder create a deep, almost savory bed for add-ins that include semisweet and white chocolate chunks. Those retain their shape within the cookie but melt after just the slightest pressure from your tongue. The other add-ins (dried cranberries, walnuts and salted peanuts in my version) peek out from their chocolate cloak and give each bite a different flavor and texture.

I can’t wait to make these again. I’ll stay true to the five chocolates but play around with the other additions. Crystallized ginger, candied citrus, banana chips, dried cherries … the possibilities are endless.

That’s a good thing. Because I think this winter is endless, too.

Dorie Greenspan’s Chocolate Chunkers

chocolate cookies

  • 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, room temperature
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1 ounce unsweetened chocolate, coarsely chopped
  • 2 eggs, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1 1/2 cups barely chopped nuts (I used a combination of walnuts and salted peanuts)
  • 1 cup raisins (being that no one in my family is a tremendous raisin fan, I used dried cranberries)

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

Whisk together the flour, cocoa powder, salt and baking powder. Set aside.

Melt together the bittersweet chocolate, unsweetened chocolate and butter. (Most recipes tell you to use a double boiler. I just throw the chocolate into a Corningware pan and melt it over low heat, stirring constantly. I’ve never scorched the chocolate.) Remove the chocolate/butter mixture from heat and let it cool.

In a heavy-duty stand mixer, mix the eggs and sugar together until frothy (about 2 minutes). Beat in the vanilla, then add the melted chocolate and butter and mix on low until it’s incorporated into the sugar and eggs. (You might have to do this by hand.)

With the mixer on low, add the dry ingredients and mix just until combined. Add the chips, nuts and fruit and mix a couple more seconds. Your batter will seem incredibly runny at this point, but don’t worry. It will bake up just fine. It’s also going to firm up as the chocolate continues cooling.

chocolate doughDrop the dough by heaping tablespoons onto the prepared baking sheets. (Leave about an inch between each cookie.) Bake the cookies one sheet at a time for 12 minutes.

Depending on how high you heaped your tablespoons, you’ll get almost 3 dozen cookies.

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