Chunky Fruit And Nut Chocolate Cookies

"We're partnering with some of our favorite recipe developers and food bloggers to host our first Feedfeed Cookie Swap! These cookies from Susan Spungen are exactly what we want at Holiday time. Loaded with chocolate and nuts and sprinkled with salt, these are a sweet n' salty fans dream come true."
-- @susanspungen
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  • Recipe Card
Prep time 30mins
Cook time 11mins
Serves or Makes: about 20

Recipe Card


  • 3/4 cups pecan halves
  • 3/4 cups walnut halves
  • 5 tablespoons unsalted butter, cut in tablespoons
  • 9 ounces chopped Valrhona MANJARI 64% chocolate
  • 2 large eggs, at room temperature
  • 1 tablespoon instant espresso powder
  • 2 teaspoons vanilla extract
  • 3/4 cup light brown sugar, packed
  • 1/4 cup all-purpose flour
  • 2 tablespoons Valrhona Cocoa Powder 100%
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces Valrhona ABINAO 85% Tasting Bar, chopped
  • 1/2 cup dried cherries
  • 1/4 cup raisins


  • Step 1

    Preheat oven to 325ºF. Spread pecans and walnuts on a baking sheet and toast in the oven until browned and fragrant, 8 to 10 minutes. Let cool and break nuts into pieces with your hands. Set aside.

  • Step 2

    Combine butter and Manjari chocolate in a bowl set atop a pan of barely simmering water. Stir until melted and smooth. Set aside to cool slightly.

  • Step 3

    In the bowl of a stand mixer fitted with whip attachment, combine eggs, espresso powder, and vanilla. Beat to combine. Add sugar and beat 2 to 3 minutes. Add chocolate mixture and beat until combined. In a small bowl, whisk together flour, cocoa, baking powder, and salt. Add all at once to mixing bowl and beat on low speed until just combined. Fold in by hand the chopped chocolate bar, dried fruit, and toasted nuts.

  • Step 4

    Drop by heaping tablespoons (about 2 inches wide), set 2 inches apart, on 2 parchment lined baking sheets. Bake 10 to 11 minutes, until set around the edges but still looking underdone in the center, switching pans halfway through baking. Let cool on baking sheets 5 to 10 minutes, then transfer to cooling racks.