Unlike most of the cookies on the Beurre & Sel list, these are scoop-and- bake free-forms. They are chubby and chockablock with chopped-up good things that poke out of the cookies at every which angle. Famously disorderly, they are phenomenally delicious. Among the Beurre & Sel customers, they had a serious following.
There are chopped salted cashews in the mix; winey, sweet-tart dried cherries; chopped milk chocolate; and both chopped and melted bitter-sweet chocolate. You need a lot of chocolate—more than a pound!—and every penny that you put into buying great chocolate for these will come back to you in oohs, aahs and culinary contentment. There’s no question that Chunkers are one of the world’s great cookies.
A word on technique: To get the very best texture—and with these, that means that the cookie gets softer as you approach the center—give the eggs and sugar the full measure of time in the mixer, add the melted ingredients while they’re still warm and fold in the rest of the ingredients as efficiently as you can. Scoop the cookies while the dough is still warm, and don’t second-guess yourself—they’ll look seriously underbaked when you take them out of the oven, but they’ll firm to perfection on a rack.
Editor's Note: This recipe, from Dorie's Cookies by Dorie Greenspan, has not been tested by the SAVEUR test kitchen.
- 1 cup (5 ounces; 141 grams) plump, moist dried cherries, coarsely chopped
- 1⁄3 cup (45 grams) all-purpose flour
- 5 tbsp. (26 grams) unsweetened cocoa powder
- 1⁄2 tsp. fine sea salt
- 1⁄4 tsp. baking powder
- 3 tbsp. (1½ ounces; 43 grams) unsalted butter, cut into 6 pieces
- 13 oz. (368 grams) bittersweet chocolate, coarsely chopped
- 8 oz. (226 grams) salted cashews, coarsely chopped
- 6 oz. (170 grams) best-quality milk chocolate, coarsely chopped
- 2 large eggs, at room temperature
- 3⁄4 cup (150 grams) sugar
- 1 tsp. pure vanilla extract