Monday, September 27, 2010

Triple Chocolate Boomchunkas

This afternoon I tackled my first October cookie recipe. I know, it's still September...but I have quite a few recipes, and today seemed like a good day to get started. I decided to make the most unique recipe from my selection. Triple Chocolate Boomchunkas. A combination of rich chocolate, cinnamon, dried cherries, oats, and pecans, Boomchunkas make for an unique treat. These cookies closely resemble a brownie, and the cinnamon adds a smoky hint that reminds me of Mexican hot chocolate. The cherries plump up during the baking process and reminded me of the flavor of cherry pie. I'm not sure that I'd add the cherries if I made these again- I don't know that they compliment well the other ingredients. But the cookies themselves are very yummy!

Triple Chocolate Boomchunkas

Adapted from Baking: From My Home To Yours by Dorie Greenspan

  • 2 sticks of butter
  • 9 ounces bittersweet chocolate
  • 2 eggs
  • ¾ cup white sugar
  • ¾ cup dark brown sugar
  • 1 ½ cups all-purpose flour
  • ½ cup cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup old fashioned rolled oats
  • 1 cup semisweet chocolate morsels
  • 1 cup coarsely chopped pecans
  • 1 cup dried cherries

Preheat oven to 350°. Line a baking sheet with parchment or use a silicone mat.

Place the butter and bittersweet chocolate chunks into a medium sized microwave-safe bowl and microwave on level 7 for 2 minutes. Remove the bowl from the microwave and stir the butter and chocolate until they emulsify and come together. Add the brown and white sugars and stir well to combine. Add the eggs and stir well to combine.

Sift together the flour, cocoa, baking soda, salt, and cinnamon. Add the butter/chocolate mixture to this and stir well to combine. Add the semisweet chocolate morsels, pecans, oats, and cherries. Stir to combine.
Using an ice cream scoop place 6 mounds of dough on the prepared cookie sheet. Each mound should have about 1/3 cup of dough. Using the palm of your hand flatten the mounds out so that they are about 1/2” to ¾” thick and a circle shape. Bake for about 12 minutes in convection oven, 15 minutes in a standard oven. Adjust cook times for your own oven.

*Quick note- the batter will be very sticky and wet before you add the oats, pecans, cherries, and chocolate chips- but it all works out in the end!

Thanks to the folks over at What Geeks Eat for this great recipe!


Squeaks said...

Oh yum! Sounds sooo good; too bad it's not in a gluten free version. My mom's gluten free so she'd end up drooling over the food if I made this lol. Sounds grand though!


Madeline said...

Squeaks, my mom doesn't eat gluten either, so I understand!! You can find a recipe for Gluten-free Decadent Double Chocolate-Cherry Cookies at the link below (you could also add cinnamon to better imitate the boomchunkas). Enjoy!