Chocolate chubbies with nuts

This soft chocolate dessert is just melts in the mouth. This recipe is for 24-26 chocolate cookies. 

Ingredients: 

• 115 g unsalted butter, cut into ½-inch cubes 
• 255 g chocolate (no more than 62% cacao)
• 85 g dark chocolate
• 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
• 2 teaspoons pure vanilla extract
• 2 cups milk chocolate chips
• 1 ½ cups coarsely chopped pecans
• 1 ¼ cups coarsely chopped walnuts

Cooking method: 

Preheat the oven to 350 degrees F (180 degrees C). Position racks in the center and top third of the oven.  Line two half-sheet pans with parchment paper.

Melt the butter on the water bath. 

Break the chocolate in the little pieces and add to the butter. Stir often until chocolate melt and the mixture will smooth.

Remove the bowl from the heat water and stir about 5 min (the mixture should cool a little but still be warm).

Sift the flour, baking powder, and salt together into anouther bowl.

Whisk the eggs on medium-high speed about 30 second, until the eggs will be foamy and lightly thickened. Increase the speed to high and gradually add the sugar, then add the vanilla. Whisk about 3 minutes until the eggs will be very thick and pale yellow.

Gradually add the butter  - chocolate mixture and blend on the medium speed until smooth.

Change speed to the low, gradually add the flour and blend.

Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts.

Put the portions of the batter onto the prepared pans, placing the cookies about 1 ½ inches apart.

Bake immediately (they will shine after baking) for 15-17 minutes. During baking switch the position of the pans from top to bottom and from front to back in 8 minutes after bake start.After baking cool the cookies in the pans. 






Bon appetit!