I feel these cookies are right out of Willy Wonka’s chocolate factory they are truly fabulous. They are big, gooey exceedingly chocolaty and despite their being hefty they are serially snackable. these cookies are very good made with store bought chocolate chips but they are stupendous made with hand chopped excellent quality chocolate, because some hand chopped pieces will be big and some small, and because some will melt more than others and you will have a different chocolate treat with each bite. I feel the cookies are worth the time, the effort and expense of using really good chocolate for both the dough and the mix-ins. These are my new favourite cookies and are delicious.
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 tbsp unsalted butter, cut into three pieces
6 ounces bitter sweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
6 ounce semi sweet chocolate, chopped into chunks or 1 cup store bought chocolate chips/chunks
6 ounce best quality milk or white chocolate, chopped into chunks
1 1/2 cups coarsely chopped nuts preferably salted peanuts or walnuts
1 cup moist plump raisins
- Preheat the oven to a 180 degree centigrade line two baking sheet with parchment paper or silicon matts. In a bowl sift together the flour, cocoa powder, salt and baking powder set aside. In a heat proof bowl add butter, bitter sweet chocolate and unsweetened chocolate and set over a sauce pan of simmering water and heat stirring occasionally just until melted the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from heat and let it cool.
- With a hand mixer in a bowl beat the eggs and sugar together on medium high speed for two minutes until they are pale and foamy. Beat in the vanilla extract then scrape down the bowl and add the melted butter and chocolate mixing only until incorporated. with a rubber spatula scrape down the bowl, than on low speed add the dry ingredients mix just until the dry ingredients disappear into the dough, the dough will be thick, smooth and shiny. Scrape down the bowl and mix in the semi sweet and white ( or milk) chocolate chunks, nuts and raisins. You will have more crunchies than dough at this point.
- Take generous heaping table spoons of dough and drop them onto the baking sheets leaving about an inch of space between them. Bake the cookies one sheet at a time for 10-12 minutes. Remove the baking sheet and carefully using a broad metal spatula lift the cookies onto a wire rack to cool completely. Repeat with the remaining dough, making sure to cool the baking sheets between batches. The tops of the cookies will look a little dry but the interiors should still be soft.
- If, when the cookies are cooled and the chocolate is still gooey and you’d like it to be a bit firmer just pop the cookies into the fridge for 10 minutes.
Its a Dorie Greenspan recipe.