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

Chocolate Chubbies
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.

4 comments:

  1. They look just like little round brownies. I can see that it would be easy to keep popping them in your mouth!

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  2. Oooh these look great! I'm going to have to try making these for New Year's!

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  3. These look and sound so good. I wonder how they would be with egg replacer in place of the eggs? Hmmmm... :o)

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  4. These are to die for, that's for sure!

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