Aaaand we're back! After a week off from baking and blogging, coupled with a steady dose of Eataly's ridiculously amazing pistachio gelato (thank goodness for to-go containers), we are ready to jump back in.
The baking supplies are restocked, the Kitchen Aid is sparkling like new and the green sugar cookie icing is finally gone from the counter back splash.
Oh wait, crap, no it's not.
Regardless, we're preheating that oven and baking once again. And what you ask are we concocting for our very first recipe post of 2011? Get ready, get set...cookies!! Wait, no, brownies!! Wait, wait, wait again, cookies!
Cookie-like brownies? Brownie-like cookies?
Right, yes, that's it. Brownie-like cookies.
Chocolate chubbies. Yup muffins, that's what they're called.
Because while chubby isn't really an adjective we'd appreciate being called ourselves, when we're referencing a brownie-like cookie, chubby is good. Chubby is GREAT actually.
Hmm, you probably won't hear us saying that again.
But we're saying it now. Yay chubby! You want to make these. Yay chubby! You want a brownie-like cookie loaded with three different kinds of chocolate and two different kinds of nuts.
It's 2011 cupcakes. Go big or go home.
Or go chubby and go home we suppose.
Adapted from Sarabeth's Bakery: From My Hands to Yours
Makes 24 cookies
1/2 cup (1 stick) butter
9 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3 eggs, at room temperature
1 1/4 cups sugar
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 1/2 cups pecans, chopped
1 1/4 cups walnuts, chopped
Position racks in the center and top third of the oven and preheat to 350 F. Line two baking sheets with parchment paper and set aside.
In a microwave safe bowl, combine butter, semisweet and unsweetened chocolate. Microwave mixture in 30 second intervals until mixture is melted and smooth. Cool slightly, until mixture is warm but not hot, about 5 minutes.
Sift the flour, baking powder and salt together into a medium bowl. In the bowl of an electric mixture fitted with the whisk attachment, beat eggs on medium high speed for about 30 seconds. Increase mixture speed to high and add the sugar and vanilla. Beat mixture until very thick, about 3 minutes. Reduce speed to medium and beat in the cooled chocolate mixture until fully incorporated. At this point change to the paddle attachment. With the mixer on low slowly add the flour mixture. Once fully mixed, add the chocolate chips, pecans, and walnuts (you may need to use a mixing spoon to make sure the add ins are evenly distributed).
Scoop out 2 inch diameter balls and place on baking sheets, spacing about 1 1/2" apart. Bake immediately, rotating pans from top to bottom and front to back halfway through, until cookies are set around the edges, 17-20 minutes. Do not over bake, cookies might seem soft in the center. Cool cookies completely on pans. Store at room temperature for up to 3 days.