I wasn't too excited about this week's chocolate chunkers especially after last week's experience with a chocolate based cookie recipe. Oh, what am I saying.. I'm always excited when it comes to baking (just not the cleanup)! The best part about making these cookies was watching the sugar and eggs whip up to double the volume and transform from a yellowish mixture into something pale and fluffy. Even though these were supposed to be chunkers, mine looked more like chocolate crinkles. I ended up omitting the nuts, semi-sweet chocolate chips and added craisins instead of raisins. I know.. these are supposed to be chunkers, but I'm just not too crazy about a higher add-in to cookie ratio. The cookie is the best part, at least to me.. no one ever fights with me for the cookie with the fewest chips! I preferred these cookies better than last week's even though the texture was similar because the wet or soggy quality was gone. Luckily I had a birthday party to go to this weekend or I probably would have had to quarter this week's recipe if that was even possible! Plus I was able to get a lot of valuble feedback from all my taste testers. I always get really nervous with what people have to say, but it's the best way to improve my baking skills. In general, it was agreed that the cookies were moist, but not wet and chewy, but not underdone or gummy = a yummy cookie!
So it doesn't really look like there's anything but cookie, but trust me.. 1 cup of white chocolate chips and 1/2 cup of craisins went into the batter.
Thanks to Claudia of Fool for Food for choosing this recipe, which can be found on her blog and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!