What’s Tuesdays with Dorie, you ask? Tuesdays with Dorie is an online baking group that tackles one recipe every Tuesday from Dorie Greenspan‘s Baking:From My Home to Yours. This week is my first week, and the recipe of choice is Dorie’s Chocolate Chunkers.

These little cookies are packed with four kinds of chocolate – unsweetened and bittersweet in the batter and semi-sweet and white in the cookie. There are also a ton of nuts – I used walnuts, pecans and almonds for variety – so you can call this your protein for today.

The cookies don’t change too much in size or shape after cooking – I was able to tell they were done when the cookies slid easily off the parchment paper. Dorie’s recipe says it makes 24 cookies, but I ended up with 49 by using roughly a tablespoon of dough per cookie. (My smaller cookies came out to 113 calories each).

If you enjoy chocolate, nuts and raisins, these are perfect. One’s enough to cure a sweet tooth, but it will be hard to stay away from the cookie jar..

(Recipe Follows)

Chocolate Chunkers

Ingredients:

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, unsalted, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
6 ounces premium quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans [I used 1/2 cup each almonds, pecans and walnuts]
1 cup moist, plump raisins (dark or golden) or finely chopped moist, plump dried apricots [My raisins weren’t so moist, so I soaked them in water for about an hour to plump them up.]

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.

2. Sift together the flour, cocoa, salt and baking powder.

3. Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate and unsweetened chocolate and heat, stirring occasionally, just until melted- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool.

4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. WIth a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semi-sweet and milk (or white) chunks, nuts and raisins- you’ll have more crunchies than dough at this point. (The dough can be wrapped in plastic and kept refrigerated for up to 3 days).

5. Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between mounds of dough.

6. Bake the cookies one sheet at a time for 10-12 minutes. The tops of the cookies will look dry but the interiors should still be soft. Remove the baking sheets and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool room temperature.

7. Repeat with the remaining dough, baking only one sheet at a time and making sure to cool the baking sheets between batches.

8. If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop the cookies into the fridge for about ten minutes.