Chip Chubbies Recipes

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
• Stir until smooth.
• Remove from heat and allow to cool (I do this in the microwave).
• In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
• Add the cooled chocolate mixture.
• In a separate bowl, sift the flour, salt and baking powder.
• Add to the chocolate-egg mixture and mix just until combined.
• Fold in the chopped walnuts and the other 3 cups of chocolate chips.
• Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
• Bake for 10 to 12 minutes.
• The cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
• Remove to a rack to cool.
• Definitely don't overbake these cookies, or they get dry and hard.
• Don't make the dough ahead of time, because it will solidify and become difficult to work with.
• Ideally, you'll make the cookies one day and eat them within 24 hours — if they last that long.
• Store the cookies in a sealed container, or freeze for up to three months.

Steps:

• Combine semisweet and unsweetened chocolate pieces with butter in a double boiler. Cook over hot water until chocolate is melted, stirring frequently. Remove from heat and let stand to cool slightly. Beat eggs and sugar in a bowl until smooth. Add cooled chocolate mixture, beating constantly. Sift flour, baking powder, and salt together into a bowl. Add to the chocolate mixture, stirring until moistened. Fold in chocolate chips, pecans, and walnuts. Drop batter by tablespoonfuls onto 2 greased cookie sheets, leaving 2 inches between cookies. Bake at 325° for 15-20 minutes or until lightly browned.

Steps:

• Preheat oven to 375°.
• In medium bowl, combine flour, baking soda and salt.
• In mixer bowl cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients until just combined. Fold in chips and nuts.
• Drop by heaping teaspoonfuls onto 2 ungreased cookie sheets. Bake 12 minutes or until just golden (although my note on the recipe states 9-10 minutes, so watch the first batch!).
• Transfer to wire racks and cool completely.