Chocolate Chubbies
Indulge in pure chocolate decadence with these irresistible Chocolate Chubbies—thick, fudgy cookies that are a chocoholic's dream come true! Packed with a trio of chocolates—bittersweet, unsweetened, and semisweet chunks—these cookies boast a rich, intense flavor and a soft, almost brownie-like texture. Made even more luxurious with the addition of optional walnuts or pecans for a delightful crunch, they’re as beautiful as they are delicious. Perfect for satisfying your chocolate cravings, this recipe takes just 20 minutes to prepare and produces two dozen cookies that are ideal for dessert spreads, gift-giving, or late-night treats. Serve them warm with a glass of milk for the ultimate comfort experience.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 8 ounces bittersweet chocolate (chopped)
- 4 ounces unsweetened chocolate (chopped)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 0.75 cup light brown sugar (packed)
- 4 large eggs
- 1.5 teaspoons vanilla extract
- 1.5 cups semisweet chocolate chunks
- 1 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a heatproof bowl set over a pan of simmering water, melt the butter, bittersweet chocolate, and unsweetened chocolate together, stirring occasionally until smooth. Remove the bowl from the heat and let it cool slightly.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, light brown sugar, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is pale and thick, about 3-5 minutes.
Reduce the mixer speed to low and slowly pour in the melted chocolate mixture, beating until well combined.
Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Be careful not to overmix.
Fold in the semisweet chocolate chunks and nuts, if using.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly underbaked.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough. Serve the cookies once cooled, and store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.4 g | 424% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 639.4 g | 233% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 466.4 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 574 mg | 44% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
