Chocolate Chubbies

If you love extremely moist, gooey and intensely chocolate chocolate chip cookies then these cookies are for you.  However beware! Ration these cookies, and I highly recommend eating them with a tall glass of milk, otherwise, you could seriously overdose on chocolate.

Although there are several steps to making these, they’re really quick to put together.  Just be sure to have all your ingredients set out, measured, and in place prior to starting.  This is called “mise en place.”  Plus, be sure to use the best possible chocolate that you can find, to truely make these a memorable experience when indulging.

Chocolate Chubbies
makes 2 dozen cookies (using a 2-inch ice cream scoop)


8 tbsp. (1 stick) unsalted butter, cut into 1/2 inch cubes
9 ounces bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt or kosher salt
3 large eggs, room temperature
1 1/4 cups superfine sugar
2 teaspoons pure vanilla
2 cups (12 ounces) semisweet chocolate chips
1 1/2 cups chopped pecans


Preheat oven to 350 F. degrees.  Line baking sheets with parchment paper.

In a saucepan bring 1 inch of water to a simmer over low heat.  Place a heatproof bowl on the saucepan and place cubes of butter over the hot water bath and melt.

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 heavy-duty stand mixer fitted with the whisk attachment on medium high speed until the eggs are foamy and lightly thickened, about 1 minute.  Increase the speed to high and gradually add the sugar, then the vanilla.  Whip until the eggs are very 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 attachement and reduce the mixer speed to low.  Gradually add the flour mixture. 

Remove the bowl from the mixer.  Stir in the chocolate chips and pecans, making sure they are evenly distributed.

Using a 2 inch diameter ice cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart.  Bake the cookies immediately – if you wait, they won’t be shiny after baking.

Bake for 17-20 minutes on bake mode or 10-13 minutes on convection bake.  DO NOT OVERBAKE!

Cool completely on the baking pans.  Store in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.


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  1. This is my kind of cookie! The more chocolate the better!

  2. Yes I know what you mean and believe me, there’s a lot of chocolate in these. YUMMY!

  3. I would like to print this out without all the ads HELP

  4. I’d copy and paste into a word document then print. Sorry this recipe was prior to my new site so the recipe isn’t printable. Or just hilight the recipe and print or copy, paste and print. 

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