Just in time for the holidays, award-winning chef and cookbook author Dorie Greenspan joins us to talk about her new book Dorie’s Cookies. Dorie has created more than 300 cookie recipes over the course of her 30-year career, and for the first time she’s compiled them into a curated selection of 170 recipes including her “World Peace Cookies” (chocolate shortbread), Snowy-topped Brownie Drops and Blueberry Buttermilk Pie Bars. Recipes Chunkers Dorie Greenspan's "Chunkers" (Photos by Davide Luciano. Excerpted from DORIE’S COOKIES © 2016 by Dorie Greenspan Reproduced by permission of Houghton Mifflin Harcourt, Rux Martin Books. All rights reserved. ) Makes about 18 cookies Unlike most of the cookies on the Beurre & Sel list, these are scoop-and- bake free-forms. They are chubby and chockablock with chopped-up good things that poke out of the cookies at every which angle. Famously disorderly, they are phenomenally delicious. Among the Beurre & Sel customers, they had a serious following. 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. There’s no question that Chunkers are one of the world’s great cookies. A word on technique: To get the very best texture — and with these, that means that the cookie gets softer as you approach the center — give the eggs and sugar the full measure of time in the mixer, add the melted ingredients while they’re still warm and fold in the rest of the ingredients as efficiently as you can. Scoop the cookies while the dough is still warm, and don’t second-guess yourself — they’ll look seriously underbaked when you take them out of the oven, but they’ll firm to perfection on a rack. 1 cup (5 ounces; 141 grams) plump, moist dried cherries, coarsely chopped 1/3 cup (45 grams) all-purpose flour 5 tablespoons (26 grams) unsweetened cocoa powder ½  teaspoon fine sea salt ¼  teaspoon baking powder 3 tablespoons (1½ ounces; 43 grams) unsalted butter, cut into 6 pieces 13 ounces (368 grams) bittersweet chocolate, coarsely chopped 8 ounces (226 grams) salted cashews, coarsely chopped 6 ounces (170 grams) best-quality milk chocolate, coarsely chopped 2 large eggs, at room temperature ¾  cup (150 grams) sugar 1 teaspoon pure vanilla extract Position the racks to divide the oven into thirds and preheat it to 325 degrees F. (If your oven has hot spots, center the rack and bake one sheet at a time because it’s best not to have to open the oven and take the time to rotate the sheets during the short bake.) Line two baking sheets with parchment paper or silicone baking mats. 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 ingredients. When you’re ready for them, drain and pat dry between paper towels. Whisk the flour, cocoa, salt and baking powder together. Put the butter in a medium heatproof bowl. 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) bitt...