Chocolate Chubbies Recipes

CHOCOLATE CHUBBIES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
• Stir until smooth.
• Remove from heat and allow to cool (I do this in the microwave).
• In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
• Add the cooled chocolate mixture.
• In a separate bowl, sift the flour, salt and baking powder.
• Add to the chocolate-egg mixture and mix just until combined.
• Fold in the chopped walnuts and the other 3 cups of chocolate chips.
• Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
• Bake for 10 to 12 minutes.
• The cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
• Remove to a rack to cool.
• Definitely don't overbake these cookies, or they get dry and hard.
• Don't make the dough ahead of time, because it will solidify and become difficult to work with.
• Ideally, you'll make the cookies one day and eat them within 24 hours — if they last that long.
• Store the cookies in a sealed container, or freeze for up to three months.

CHOCOLATE CHUBBIES

Steps:

• Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.
• Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.
• Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans and walnuts.
• Drop batter by tablespoonfuls 2-inches apart onto lightly greased baking sheets.
• Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.