Like any rational human, I sometimes have a deep and urgent desire for something intensely chocolate. At these times, a chocolate chip cookie is not going to cut it, not even a cake, I need a lightning bolt of chocolate flavor, and these cookies are the PERFECT remedy for intense chocolate emergencies of all kinds. They are not only a super amazing chocolate experience, but they are the perfect texture, packed with chunky bits of nuts and chocolatey goodness. I found the recipe years ago at my Mother-In-Law’s house, they had a very unappealing name in the book (chocolate chubbies) but I read the ingredients – which included a combined total of 24 ounces of chocolate! Plus, the intro bragged of the recipe being from a famous restaurant in SoHo so I copied it to make once I got home. It took me forever to do it because there is some serious chocolate chopping involved, and the recipe has a few more steps than your average cookie, but don’t be intimidated, it’s easy to follow and so special when you’re done. This makes 2 dozen cookies – next time I will half it, because having that many of these dark chocolate chunky cookies around is guaranteed to spell trouble, they are irresistible!
8 tablespoons (1 stick) butter cut into 1/2 inch cubes
9 ounces semisweet or bittersweet chocolate 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
3 large eggs (room temperature if possible)
1 1/4 cups sugar (they called for superfine, but normal sugar worked fine for me)
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 1/2 cups (5 1/2 ounces) coarsely chopped pecans
1 1/4 cups (4 1/2 ounces) coarsely chopped walnuts
- Preheat oven to 350 and line 2 rimmed baking sheets with parchment paper (or silpat, or baking spray if you have neither of those)
- Melt the butter and chopped chocolate (semi-sweet and unsweetened) either in a double boiler or with my preferred method of melting them slowly in a microwave, either using defrost, or in 20-30 second intervals until the chocolate chunks start to lose their shape and you can whisk them to a smooth texture – melt SLOWLY or your chocolate will burn. Let the melted chocolate mixture cool slightly, about 5 minutes stirring occasionally.
- Mix (or sift if your fancy) the flour, baking powder and salt together in 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 30 seconds. Increase 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 attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans and walnuts making sure the chunky ingredients are evenly distributed at the bottom of the bowl.
- 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 about 15-18 minutes. You can check done-ness by seeing if the when you lift a cookie from the pan the edge release easily, if they do, they’re done, even if they still don’t look baked at the top. Cool and enjoy!
I wish I could remember the book I copied these out of to give them credit, if this looks familiar and you know where they came from let me know!