Chocolate Chubbies
Rich cookies loaded with chocolate and walnuts, with a candy-like texture.
Ingredients
coarsely chopped pecans (8 ounces)
2 cups
bittersweet (not unsweetened) or semisweet chocolate (broken up or coarsely chopped)
8 ounces
cold unsalted butter (cut into chunks)
3 tablespoons
all-purpose white flour
1/3 cup
salt
1/4 teaspoon
sugar
2/3 cup
large eggs
2
vanilla extract
1 1/2 teaspoons
semisweet chocolate morsels (8 ounces)
1 1/3 cups
baking soda
1/4 teaspoon
Instructions
1
Step 1
Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper or very heavily coat with nonstick spray.
2
Step 2
Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until nicely browned; be careful not to burn. Immediately turn out into a medium bowl and let cool.
3
Step 3
Meanwhile, in large, microwave-safe bowl, microwave the bittersweet or semisweet chocolate and butter on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
4
Step 4
In a small bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
5
Step 5
In a large bowl, with an electric mixer on medium speed, beat together the sugar, eggs, and vanilla until well blended, thickened, and lightened.
6
Step 6
Beat the melted chocolate mixture, then the flour mixture, into the egg mixture until thoroughly blended.
7
Step 7
Stir in the pecans and chocolate morsels until evenly incorporated.
8
Step 8
Refrigerate the dough for at least 1 1/2 hours or up to 8 hours, or until it firms up slightly.
9
Step 9
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 3/4 inches apart.
10
Step 10
Bake the cookies, one sheet at a time, in the middle of the oven for 11 to 14 minutes, or until just firm at the edges but still slightly soft in the centers; be careful not to overbake.
11
Step 11
Reverse the sheet from front to back halfway through baking to ensure even browning.
12
Step 12
Transfer the sheet to a wire rack and let stand until the cookies are firmed up, about 5 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
13
Step 13
These cookies are best when fresh but may be stored in an airtight container for up to 4 days or frozen for up to 1 month.
