Dorie Greenspan has a recipe for "Chocolate Chunkers." I was planning to follow the mouth-watering recipe, but a couple things in it made me concerned. Specifically, the recipe yielded only 24 cookies, and that was after using 19 ounces of expensive baking chocolate. I make cookies in massive amounts, and Dorie's recipe wasn't going to work for that. This is what Isaac and I came up with:
Intense Chocolate Cranberry Cookies
1 1/3 c. sugar
3 eggs
2 t. vanilla
3 c. flour
1/2 c. unsweetened cocoa powder
1 t. salt
1/2 t. baking powder
8 oz. semisweet baking chocolate, coarsely chopped
12 oz. semisweet chocolate chunks
1 1/2 c. pecans, coarsely chopped
1 1/2 c. Craisins
Beat butter and sugar well. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in cocoa, salt, and baking powder. Beat in flour, mixing well. Stir in remaining ingredients by hand. Drop by tablespoonfuls, flattening and shaping to your liking. (These cookies don't move or rise much.) Bake at 375 for about 10 minutes. Yields 4 dozen chunkers.
