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.


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

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

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

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