Chocolate Chunkers Recipe

Name: Chocolate Chunkers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup all purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 t salt; 1/4 t baking powder; 3 T unsalted butter - cut into pieces; 6 oz. bittersweet chocolate, coarsely chopped; 1 oz. unsweetened chocolate, coarsely chopped; 2 large eggs (at room temperature); 2/3 cup sugar; 1 t vanilla extract; 1 c semisweet chocolate chips; 1 c white chocolate chips; 1 1/2 coarsely chopped pecans; 1 cup dried cranberries

Servings: persons

1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 t salt
1/4 t baking powder
3 T unsalted butter - cut into pieces
6 oz. bittersweet chocolate, coarsely chopped
1 oz. unsweetened chocolate, coarsely chopped
2 large eggs (at room temperature)
2/3 cup sugar
1 t vanilla extract
1 c semisweet chocolate chips
1 c white chocolate chips
1 1/2 coarsely chopped pecans
1 cup dried cranberries

1
Center rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
2
Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate over very low heat in saucepan, stirring often. The chocolate should be smooth and shiny. Set on counter to cool.
3
Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add cooled melted chocolate, and mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny.
4
Add semisweet and white chocolate chips, nuts, and dried cranberries. Drop dough onto baking sheets, making each cookie about the size of a golf ball. Leave an inch between dough. Bake for 10-12 minutes, but start to check your cookies at about 7-8 minutes. Cool on sheet for 5 minutes and then remove to rack.

2050

kcal

Calories

146

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup all purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 t salt, 1/4 t baking powder, and more.

Yes, Chocolate Chunkers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Chunkers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions