If you love extremely moist, gooey, and intensely chocolatey cookies, these Chocolate Chubbies are for you. They deliver a rich, fudgy center and a shiny top that makes every bite decadent. Be mindful — these are indulgent, so serve with a tall glass of milk and enjoy in moderation.
Although the recipe involves a few steps, it comes together quickly if you have everything measured and ready. This preparation method, often called mise en place, speeds the process and helps prevent mistakes. Use the best-quality chocolate you can find; it makes a noticeable difference in flavor and texture.
Chocolate Chubbies
Makes about 2 dozen cookies (using a 2-inch ice cream scoop)
Ingredients:
8 tbsp (1 stick) unsalted butter, cut into 1/2-inch cubes
9 ounces bittersweet chocolate (up to 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, at room temperature
1 1/4 cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 1/2 cups chopped pecans
Directions:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Place about an inch of water in a saucepan and bring to a gentle simmer over low heat. Set a heatproof bowl over the pan (double boiler), add the butter, and melt it slowly.
Stir in the bittersweet and unsweetened chocolates until the mixture is smooth and fully melted. Remove the bowl from the heat and let the chocolate cool for about 5 minutes, stirring occasionally, until it is warm but not hot.
Sift the flour, baking powder, and salt into a medium bowl. In the bowl of a heavy-duty stand mixer fitted with the whisk attachment, beat the eggs on medium-high until foamy and slightly thickened, about 1 minute. Increase speed to high and gradually add the superfine sugar, then the vanilla. Continue whipping until the eggs are very thick and pale yellow, about 3 minutes.
Reduce the mixer speed to medium and beat in the warm (tepid) chocolate until fully incorporated.
Switch to the paddle attachment and lower the mixer speed to low. Gradually add the flour mixture and mix just until combined. Avoid overmixing to keep the cookies tender and fudgy.
Remove the bowl from the mixer and fold in the semisweet chocolate chips and chopped pecans until evenly distributed.
Using a 2-inch ice cream scoop, portion the dough onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart. Bake the cookies immediately after scooping; waiting can dull the glossy tops.
Bake for 17–20 minutes on standard bake, or 10–13 minutes if using convection. Watch closely and remove them as soon as the edges set — do not overbake to preserve the gooey center.
Let the cookies cool completely on the baking sheets. Store them in an airtight container at room temperature for up to three days, separating layers with parchment paper to keep them from sticking.
Enjoy your rich, fudgy Chocolate Chubbies!