Chocolate Chubbies Recipes

CHOCOLATE CHUBBIES

Steps:

• Position racks in the center and top third of the oven and preheat to 350°F Line two half-sheet pans with parchment paper.
• Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
• Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.
• Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately - if you wait, they won't be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.
• Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.

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:

• Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the chocolate, stirring often, until melted. Remove the bowl from the heat and let stand, until cooled slightly but still warm, about 5 minutes. Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts. Using a 2-inch ice-cream scoop, portion the batter, placing the cookies about 1 ½ inches apart. Bake the cookies immediately,17 to 20 minutes. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.