Tuesdays with Dorie: Chocolate Chunkers

Chocolate Chunkers 001This week’s recipe on page 70 from Baking: From My Home to Yours*: Chocolate Chunkers has been chosen by Claudia from Fool for Food 20.09.2023 **.

To keep the entry short: These are my cookies. Together with a glass of milk they are a complete meal. I followed Dories advice and shopped chocolate by hand, but I am of different opinion about the chocoloate. Excellent – and also expensive – chocolate I prefer to enjoy pure in small quantities.

I used chocolate with 75 % cocoa solids instead of unsweetened chocolate, for the bittersweet I used chocolate with 50 % cocoa solids and for the semisweet I used chocolate with 35 % cocoa solids. I substituted the raisins with dried apricots.

Chocolate Chunkers

Chocolate Chunkers 002

I’ll definitely make these Chocolate Chunkers again!

BTW: Today my husband and I celebrate 25 years „War and Peace“, I am in a hurry!

For the recipe 20.09.2023 ** visit Claudia from Fool for Food 20.09.2023 ** and for more Chocolate Chunkers visit the blogroll at the Tuesday’s With Dorie website.

more Tuesdays with Dorie at Küchenlatein (click)
more recipes and entries in English

** 20.09.2023 http://www.foolforfood.de/; http://www.foolforfood.de/index.php/kuchen/chocolate_chunkers?page=2; http://www.foolforfood.de/index.php/kuchen/chocolate_chunkers no longer available. The recipe follows

Chocolate Chunkers

Yield:24 cookies

©Schokoladenbatzen 001

Kategorie: chocolate, cookies, USA

„These fabulous – I mean truly fabulous – cookies are based on the ones I made when I worked at the long-gone Soho Charcuerie, the cookies were called Chocolate Gobs, and at Sarabeth’s were they continue to be best sellers, they’re called Chocolate Chubs. Both of those versions, as well as these, are grandchildren of Maida Heatter’s great Mulattoes. They’re big, gooey, exceedingly chocolaty. […] Despite their heft, they’re serially snackable. You’ll never eat just one at a sitting.“


  • 1/3 cup Flour
  • 1/4 cup Unsweetened cocoa powder
  • 1/2 tsp. Salt
  • 1/4 tsp. Baking powder
  • 3 Tbsp. Unsalted butter – cut into pieces
  • 180 grams Bittersweet chocolate, coarsely chopped (Claudia: 70% solids)
  • 30 grams Milk chocolate (Claudia: normal milk chocolate)
  • 2 large Eggs
  • 2/3 cup Sugar
  • 1 Teel. Vanilla extract
  • 180 grams Semisweet chocolate, chopped ((Claudia: 70% solids)
  • 180 grams White chocolate chopped
  • 1 1/2 cups Coarsely chopped nuts ( Claudia used pecans)
  • 1 cups Dark or golden raisins


978-0-618-44336-9 *

written down by from :
Dorie Greenspan
Baking: From My Home to Yours*
ISBN 978-0-618-44336-9


  1. Centre rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats. Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate in a heatproof bowl over a saucepan of simmering water or use a microwave. Be careful with chocolate in the microwave as it may get too hot. The chocolate butter mixture should be smooth and shiny. Set on counter to cool.
  2. Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add melted chocolate-butte-rmix, mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny.
  3. Add semisweet and white chocolate chunks, nuts and raisins. Drop dough by tablespoons, leave an inch between dough. Bake for 12-15 mins. This is a soft and chewy cookie.

Claudia: It?s not a problem to half the recipe. You can use chocolate chips but as Dorie suggest I think it?s nicer to have chocolate chunks chopped by hand. You normally get a better quality with regular chocolate than with chocolate chips. Cookies will look more rustic as well if you use chocolate chopped by hand.

Gesamtzeit: 1 hour
Vorbereitungszeit: 20 minutes
Koch-/Backzeit: 12 – 15 minutes

* = Affiliate-Link zu Amazon

25 thoughts on “Tuesdays with Dorie: Chocolate Chunkers

  1. Eva (Deichrunners Küche)

    Auch von mir herzlichen Glückwunsch zu den 25 Jahren und alles Liebe und Gute für noch ganz viele weitere!! Da fehlt uns Leuten vom Deich noch ein klitzekleines Stückchen zu…..-)
    Und die Cookies – ganz klar: sehen oberlecker aus!

  2. rainbowbrown @ browninterior.blogspot.com

    I agree about savoring good chocolate in small amounts, I think this would have been too much for me. I do really like the idea of apricot, though. Have a happy day with the husband!

  3. Vibi (Gast)

    I agree Ulrike, too much of a good thing is just as bad as… not enough.
    I thought the chunkers were way too rich and too expensive to make for everyday treats… perhaps better for Holidays or presents.
    Anyways… yours still look delish!

  4. Caitlin at engineerbaker.blogspot.com

    Happy 25th anniversary! Quite an exciting milestone, so I hope you have something special planned :) Glad you liked the cookies so much!

  5. ostwestwind

    Das ist weiße Schokolade!

    45Gramm Weizenmehl 55021 1/2Gramm Kakaopulver1/2Teel. Salz1/4Teel. Backpulver42,6Gramm Butter170Gramm Milchschokolade, mindestens 35 % Kakaoanteil30Gramm Schokolade, 50 % – 75 % Kakaoanteil2  Eier Größe M165Gramm Zucker1Teel. Vanilleextrakt170Gramm Milchschokolade, mindestens 35 % Kakaoanteil,170Gramm Weiße Schokolade109Gramm Pecannüsse, geröstet und gehackt145Gramm Aprikosen

  6. arfi at homemades.blogspot.com

    OMG, Ulrike! I’ve been wanting to make double-triple choco cookies… now they’re here… right before my eyes (and I’m fasting!). *droooollll*

  7. ostwestwind

    Gern geschehen, ich rechne jedes Rezept in Gramm um, auch wenn da so krumme Zahlen ‚rauskommen. Aber mit 45 g Butter und 110 g Pecannüüsen wird es auch gehen, bei dem Kakaopulver bin ich da nicht so sicher ;-)


Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert