Saturday, January 7, 2012

chocolate chubbies party!


Wow, what a great reason to immediately break any New Year's resolutions that involve cutting sugar and/or dieting (neither of which are my resolutions, thankfully). These are sinful; I know I’m a bad influence. This one is definitely a top tier recipe!

It’s a cookie! It’s a brownie! No wait, it’s a CHOCOLATE CHUBBIE! See that crackly, crinkly top, it’s my favorite part of a brownie, in cookie form! Whatever it is, the 3 kinds of chocolate, pecans AND walnuts involved are calling my name.

I adapted the recipe from THIS COOKBOOK: and the author, Sarabeth Levine, has a famous bakery in New York City. You can see her original recipe for Chocolate Chubbies right there on the amazon page. Read the reviews; this cookbook is a WINNER! I checked it out at the library to preview it & I love it too!

My sister introduced me to this delicious dark chocolate & it's perfect for the 9 oz. bittersweet chocolate called for in the recipe. It's Kroger's Private Selection Brand & is also available at Smith's grocery store. It comes in a bag & is sold right by the chocolate chips.

Chocolate Chubbies

Makes about 2 1/2 dozen cookies


8 tablespoons (1 stick) unsalted butter
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
3 large eggs, at room temperature
1 ¼ cups sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups coarsely chopped pecans
1 ¼ cups coarsely chopped walnuts


1. Position racks in the center and top third of the oven and preheat to 350°F. Line two cookie sheets with parchment paper.

2. Put the butter, the 9 oz. bittersweet chocolate & 3 oz. unsweetened chocolate in a microwave safe bowl. Cook on low power for 1 minute, stir. Cook at additional 30 second intervals, stirring in between until melted & smooth. Let stand, until cooled slightly, but still warm, about 5 minutes.
3. Whip the eggs in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds.

4. 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.

5. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated.

6. Change to the paddle attachment and reduce the mixer speed to low.

7. Gradually sift the flour, baking powder & salt into the egg 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. The dough will be somewhat soft.

8. I used a 1 tablespoon cookie scoop & used 2 scoops per cookie. Portion the batter onto the prepared pans, placing the cookies about 1 ½ 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), 12 to 15 minutes. Do not overbake.

9. Cool on pan for a few minutes & remove to cooling rack. The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.


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