TWD: Chocolate Chunkers
Decadence. That is really the only way to describe these cookies. Utterly (and almost but not quite, overly) decadent. Sweet and chocolatey. Yes, a chocolate content and flavor that satisfied even me. I really enjoyed making these for TWD because I’m not sure I would of gotten around to them any time soon. Their picture didn’t get my mouth watering, but a closer look at the recipe certainly would have hinted at the supreme chocolate overload these cookies are. I would disagree with just one thing that Dorie mentions in her recipe. She states that you can’t stop snacking on these, but I find they are so rich just one holds me over for quite a bit.
Just a few notes on my preparation of these. I used Schaffenberger bittersweet (so glad I did) and this wonderful chocolate is awesome for these cookies and well worth the extra money. I did not have peanuts or pecans so regular walnuts went in and I opted for plump raisins over the other dried fruit suggested. I also chose milk chocolate over white (mainly because that is what was in my cupboard –Ghirradelli, I think– but also because I’ve been disaapointed by cookies I’ve made with white chocolate in the past–although I love it in Ben & Jerry’s New York Superfudge Chunk, so who knows why). I found the one tray at a time a little tiring late at night, but as they bake up in 10-12 minutes and it only took me 3 trays to finish the batter, I wasn’t too put out.