TWD: Chocolate Chunkers

This week Tuesdays With Dorie was treated to a rewind – any recipe that has already been selected, either something new or an old favorite. Fun! My method for selecting a recipe was to print out the list of recipes that had been chosen before I joined the group, check off the ones I have since made (not that many), and hand the list to Josh to make the decision. He thought cookies called Chocolate Chunkers were definitely worth trying. This recipe was selected by Claudia of Fool for Food in September 2008. I had a little trouble finding a direct link to the recipe on her site, but Dorie baked along that week and posted the recipe here. These are kitchen sink cookies: in total, they contain five forms of chocolate (powder, bittersweet, unsweetened, semisweet, and milk or white), plus nuts and raisins. And in writing this post, I realized that mine contained even more, because I didn’t notice the “or” in milk or white chocolate. Oops. I was a little nervous, since there have been a few mix-in heavy recipes that haven’t been big hits in our household, and also because the dough barely adhered all the goodies together.



My worries were unwarranted, though, because they baked up just fine and are yummy. They are pretty much candy; Josh likened them to Rocky Road. Yum! In the recipe notes, Dorie mentions that she made a version of these cookies called Chocolate Chubs (also an awesome name) at Sarabeth’s Bakery. Dorie recently posted a rave review (and a recipe) of Sarabeth Levine’s new book, Sarabeth’s Bakery: From My Hands to Yours, here on her site. Josh surprised me with a copy of that book the day before Dorie posted her review of it, and coincidentally I had bread from it proofing when I read the review! Anyway, it’s a splendid book and worth putting on your holiday wishlist.

This recipe rated an 8 for Deliciousness and a 3 for Effort, for an EDR of 2.66. I can’t wait to see what the rest of the bakers made!



I also rewound to one of our very favorites: Classic Banana Bundt, which is an easy and excellent use for old bananas, which I found myself with last night. This recipe was chosen by the Queen of Bundts, Mary the Food Librarian and the recipe can be found here. And, wow, it photographed much better when it was glazed and I had natural light!