Prep 20 mins
Cook 30 mins
Big, exceedingly chocolate cookies. I like to use salted peanuts for the nuts in this cookie. From Dorie Greenspan's baking book.
- 1⁄3 cup flour
- 1⁄4 cup cocoa
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 3 tablespoons butter, cut into 3 pieces
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- 2 eggs
- 2⁄3 cup sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 1⁄2 cups nuts, coarsely chopped
- 1 cup raisins (or dried cranberries)
- Preheat oven to 350.
- Sift together flour, cocoa, salt, and baking powder.
- Place butter, bittersweet and unsweetened chocolate in microwave safe bowl, and heat at 50% power for 60 seconds, then stir until smooth. Set aside to cool slightly.
- Beat eggs and sugar on med-high for about 2 minutes, or until pale and foamy.
- Beat in vanilla, then scrape down bowl.
- Put mixer on low and add melted chocolate, then scrape down bowl.
- Add dry ingredients, mixing just until incorporated.
- With a wooden spoon, mix in chocolates, nuts, and raisins.
- Drop by generous teaspoonfuls onto baking sheet lined with parchment paper or silpat.
- Bake for 10-12 minutes. Tops of cookies should look dry, but middles should still be soft. Let sit on baking sheet for a few minutes, then cool on rack.