The other night I was out to dinner with a couple of friends, and we were talking about foods we didn't like as children but have since grown to love. Mine was a short list: tomatoes, mushrooms, and...chocolate. That's right, chocolate. I didn't start eating tomatoes until high school, and mushrooms took me until my early 20s. But chocolate, well, I got over that one pretty quickly.
And it's a good thing, because today is my first Tuesday With Dorie, and this week's recipe is Chocolate Chunkers. (Dorie is baker and cookbook author Dorie Greenspan, and the group is cooking its way through her book, Baking, From My Home to Yours.) The cookies, which are almost brownie like in consistency, contain cocoa, unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate, and milk chocolate. For those of you keeping score, that's five different types. Some might consider that a little much, but my older, wiser, and totally chocoholic self thought that they were absolutely delicious.
Dorie adds toasted pecans and raisins to her cookies. I used the add ins in half of my batch, substituting dried cranberries for raisins. I used the rest of the dough to make ice cream sandwiches, sans the fruit and nuts.
This week's selection comes from Claudia of Fool for Food, and you can find the recipe on her blog.