Saturday, December 18, 2010
Chocolate Chubbies (cookies that taste just like brownies)
These are so cute, so easy, and so delicious. They taste exactly like brownies--full of tons of chocolate and nuts, but with the texture of a moist (but not soft) cookie. Dave is addicted to Chocolate Chubbies and I have to dole them out a few at a time to keep him from gobbling up the whole batch in one sitting.
These stay fresh for a few days in a covered container. They are pretty sturdy and not super crumbly, so I think they'd work well in a holiday cookie tin.
The recipe is from Sarabeth's Bakery by Sarabeth Levine
Sarabeth's Bakery: From My Hands to Yours
8 tablespoons unsalted butter, cut into 1/2-inch cubes
9 ounces bittersweet or semisweet chocolate, finely chopped
3 ounces unsweetened chocolate, finely chopped
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3 large eggs, at room temperature
1 1/4 cups superfine sugar
2 teaspoons vanilla
2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped pecans
1 1/4 cups coarsely chopped walnuts
Preheat oven to 350F. Line two baking sheets with parchment paper.
Melt the chocolate and butter in a double boiler, or in a bowl over a pan of just simmering water, stirring often until mixture is smooth. Remove the chocolate from the heat, and let cool for 5 minutes.
Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a mixer until foamy and lightly thickened, about 30 seconds. Gradually add the sugar and then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. On medium speed, beat in the tepid chocolate, making sure it is mixed well. Gradually mix in the flour mixture. Using a wooden spoon, stir in the chocolate chips and the nuts.
Using a 2-inch ice cream scoop, portion the batter onto the prepared pans, placing the cookies 1 1/2-inches apart. Bake the cookies immediately for about 17 to 20 minutes, or until the edges of the cookies release easily from the pan. Cool completely on the baking pans.