Chunky Chocolate Drops

Basia Danilow confers with Rossen Milanov at a dress rehearsal.

Chunky Chocolate Drops

From the Kitchen of Concertmaster Basia Danilow


  • 6 ounces plain dark chocolate (I use at least 70% cocoa so the base will not be too sweet)
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 4 ounces white chocolate, chopped
  • 1 cup pecan nuts, toasted and coarsely chopped (optional)
  • Pinch of salt 

Preheat oven to 325 degrees F. Grease two large baking sheets. In a medium saucepan over low heat, melt plain dark chocolate and butter until smooth, stirring frequently. Remove from heat to cool slightly. Beat eggs and sugars for two to three minutes until pale and creamy. Gradually beat in melted chocolate mixture. Blend in flour, cocoa, baking powder, vanilla, and salt. Add nuts, chocolate chips, and chocolate pieces.

Drop four to six heaped tablespoonfuls onto each baking sheet, four inches apart, and flatten each to a round. (If your mixture is chunkier, it is a bit harder to flatten, but works just as well.) Bake for eight to ten minutes or until the tops are shiny and cracked, and the edges look crisp. Remove the baking sheets to cool for about two minutes, then remove to wire rack to cool completely. (Do not allow the cookies to cool completely on the baking sheets; they will likely break when you try to lift them.) Continue to bake in batches.

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