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Three types of chocolate chunks (bitter, semi, white), salted peanuts, raisins, {with a bit of batter thrown in to keep all the chunks together}. This is really a brownie disguised as a cookie.In the introduction to the cookie, Dorie says these cookies are based on ones at Soho Charcuterie (called Chocolate Globs) and Sarabeth's (called Chocolate Chubbies), and is also a distant relative of Maida Heatter's Mulattoes. According to Ina Gartner, her brownie recipe is based on these same cookies, and they used to fly out the door of her specialty food store. After tasting these chocolate chunkers, I believe it!
"A balanced diet is a cookie in each hand."
— Author unknown
A while ago, I found these vintage aluminum ring molds online on our local Freecycle Network. After spraying the molds with cooking spray, I spooned some of this sticky, chunky cookie dough into the molds and baked them off. Straight from the oven, they were like a rich brownie. After cooling, they became hard like a cookie and are better eaten by breaking pieces off with your fingers. I tried the same thing with my mini bundt cake pan with the same results.
Recipe: Chocolate Chunkers
You can find the recipe for Chocolate Chunkers in the book Baking:
From My Home to Yours (affiliate link) by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Claudia of Fool for Food who chose the recipe for this week.
Tasting Notes
These were a hit at our house. Personally, I liked them with the raisins, but I left them out of half the batch for some of my more picky eaters. The salty nuts cut the sweetness of the chocolate nicely.
"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap."
— Robert Fulghum
Dimply Plum Cake on page 41 chosen by Michelle of Bake-en.
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