Tuesday, December 20, 2011

Supreme Chocolate Cookies (a.k.a Chocolate Chubbies)

  I first came across this recipe when browsing amazon for some cookbooks. The recipe comes from Sarabeth's Bakery : From My Hands to Yours cookbook and was listed as part of the description. As soon as I saw a picture of these treats, I knew that I had to make these for my dad and aunt- the biggest chocoholics in our family.The picture made me want to lick the computer screen. So I decided to make a sample batch and then make more to give as my aunt's Christmas gift.

  The dough is more like a thick frosting or fudge than cookie dough. I kept re-reading the recipe to make sure that I added all the correct measurement, which I did. If you were really inpatient you could make the cookies right away, but If you chill the batter for at least 4 hours (a tip from divine-baking), the final products will be puffier and set up nicer.

So far I have gotten 2 1/2 dozen cookies out of the batter(I'm saving some to bake for Christmas  and I have enough to make 2 more dozen. So this recipe yields probably about 4 dozen or so.

Chocolate Chubbies
yields: about 4 dozen small cookies

8 tablespoons (1 stick) unsalted butter
9 ounces semisweet//bittersweet chocolate (no more than 62% cacao), chopped
3 ounces unsweetened chocolate {baking squares}, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar*
1 1/2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips {see notes}
5 ounces coarsely chopped pecans (optional)
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts  (optional)

  • *If you don't have superfine sugar, just measure out 1 1/4 cup granulated sugar and grind it in a blender or food processor for 60 seconds- superfine sugar dissolves easier in the egg mixture. 
  • You can mix the batter by hand, but you will want to whisk vigorously to make sure the sugar dissolves, plus it's a good arm work-out. I place a dish towel under the bowl so it done't slide when I'm whisking. 
  • Chocolate Chips: Using milk chocolate chips might make the cookies too sweet so I would stick to semi sweet, dark, or even bittersweet chocolate. Last year I added the chocolate chips, but this year I just used 1/2 bar of Ghirardelli 60% chocolate because these cookies are very rich and I didn't want it to be too chocolatey and overwhelming.
  • I also omitted the nuts this year, but they had a good crunch to the fudgy cookies. 
  • Size: Since these cookies are so rich I use a small ice cream scoop {cookie scoop} instead of using an ice cream scoop which the recipe originally called for and would make you about 2 dozen large cookies. 
  • Freezing Dough: Depending on how much room you have in your freezer, line a pan {or more} with parchment. Scoop out the dough and place on the pan, leaving space between each ball. Freeze for at least 2 hours, before transferring to a baggie with instructions written on it. You will want to add a few minutes to the baking time when baking the frozen dough.
1. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. 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

2. 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 30 seconds. 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 cooled chocolate, making sure it is completely incorporated.

3. 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. The dough will be somewhat soft.

** Chill the batter for at least 4 hours or overnight; the batter will resemble fudge once chilled.**

4.Using an inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies for 10-12 minutes if using a cookie scoop (1 1/2'') or 17-20 minutes if using a 2" ice cream scoop. Do not over bake. Cool on baking sheet for 5 minutes before transferring to cooling rack.

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