Chocolate Chubbies
User Reviews
5
Chocolate Chubbies
Description
The Chocolate Chubbies recipe uses melted semisweet and unsweetened chocolate incorporated into a batter aerated with whipped eggs, sugar, and vanilla. This creates a thick and pale yellow mixture before folding in sifted flour, baking powder, salt, chocolate chips, and chopped nuts. The dough is scooped into portions that retain their shape during baking, resulting in thick, chewy brownie cookies with a rich chocolate flavor and crunchy nuts. Baking on parchment-lined sheets at 350°F produces cookies that brown nicely without spreading thin.
The texture balances soft chocolate centers and crunchy nuts, with a dense crumb unlike typical spreading cookies. They work well as handheld treats or for sharing. These cookies keep well in airtight containers layered with parchment paper for up to three days.
If cracks or uneven portions appear when scooping, gently smoothing the dough before baking helps. Adjusting scoop size changes yield and baking time slightly. Baking sheets can be used in batches as the dough doesn’t spread, and a third pan may be needed for larger batches.
Ingredients
- 4 ounces unsalted butter cut into ½-inch cubes, 8 tablespoons / 113 grams
- 9 ounces semisweet chocolate between 60 to 70% cacao, or bittersweet chocolate, 255 grams
- 3 ounces unsweetened chocolate finely chopped, 85 grams
- ½ cup all-purpose flour unbleached, 65 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt fine sea salt
- 3 egg at room temperature, large
- 1 ¼ cups granulated sugar 8.8 ounces / 250 grams
- 2 teaspoons vanilla extract pure
- 12 ounces semisweet chocolate chips 2 cups / 340 grams
- 5 ½ ounces pecans or pecan pieces, coarsely chopped, 1 ½ cups / 155 grams
- 4 ½ ounces walnuts or walnut pieces, coarsely chopped, 1 ¼ cups / 125 grams
Instructions
- Position racks in the center and top third of the oven and preheat to 350°F. Line 2 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 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 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 rubber spatula, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.
- Using a 2-inch ice-cream scoop (#24 size), 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), 17 to 20 minutes. Do not overbake. Cool completely on the pans.
Notes
- Store baked Chocolate Chubbies in an airtight container at room temperature, separating layers with parchment paper to maintain texture for up to three days.
- The dough does not spread much, so feel free to smooth any cracked or uneven surfaces before baking for more uniform cookies.
- If you don’t have a #24 scoop, a slightly smaller one can be used; just reduce baking time accordingly.
- Baking multiple pans at once may require rotating racks or an additional sheet pan, as cookies stay compact during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 232kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 34mg | 1% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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