Dorie Greenspan’s Chocolate Chunker Cookies

There are chopped salted cashews in the mix; winey, sweet-tart dried cherries; chopped milk chocolate; and both chopped and melted bitter-sweet chocolate. You need a lot of chocolate—more than a pound!—and every penny that you put into buying great chocolate for these will come back to you in oohs, aahs and culinary contentment. Cover the bottom of a flat-bottomed jar or glass with plastic wrap.

Put the chopped cherries in a bowl, cover with very hot tap water and let soak while you put together the rest of the components. When you’re ready for them, drain and pat dry between paper towels. Whisk the flour, cocoa, salt and baking powder together.

Scatter over 7 ounces (198 grams) of the bittersweet chocolate and place the bowl over a saucepan of water; the bottom of the bowl should not touch the water. Bring the water to a gentle simmer and slowly melt the butter and chocolate. Stir occasionally and be careful not to overheat the mixture — you don’t want the chocolate and butter to get so hot that they separate.

Toss the remaining 6 ounces (170 grams) bittersweet chocolate, the cashews, milk chocolate and cherries together in another bowl. Working with a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the eggs and sugar together on medium-high speed for about 5 minutes (don’t skimp on the time), until the eggs are pale and the whisk leaves tracks.

With the mixer on medium-low, scrape in the warm melted butter and chocolate and mix just until incorporated. Switch to a sturdy flexible spatula and, as gently as you can with this heavy batter, fold in the flour mixture, making certain that you get to anything that’s at the bottom of the bowl.

Use the bottom of the jar to lightly press down on each mound — you’re aiming to get a puck with a diameter of 2½ inches. If you haven’t done so, bake the second sheet.

Storing: The flattened pucks of dough can be frozen for up to 2 months. Do not defrost before baking; leave at room temperature while you preheat the oven.

In fact, nothing beats a Chunker that’s just a couple of hours out of the oven. However, they’ll keep, covered, at room temperature for about 2 days. And they can be frozen, well wrapped, for up to 2 months.