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Chocolate Chubby Cookies with Pecans & Walnuts

Nothing says “be mine” like a rich chocolate dessert. These are based off of a New York favorite called Chubbies. With cocoa, and both bar chocolate and chips for depth, plus an abundance of toasted nuts, these are certain to become a new favorite. They’re truly irresistible.


54 cookies

Total Time

about 45 minutes + chilling

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Toast pecans and walnuts in a large nonstick skillet over medium heat until fragrant, 57 minutes.

Melt bittersweet chocolate and butter in a saucepan over low heat until nearly smooth; cool slightly. Whisk together flour, cocoa, espresso powder, baking soda, and salt.

Beat eggs, granulated sugar, brown sugar, vanilla, and almond extract in a bowl with a hand mixer on medium speed until thickened, 2 minutes. Beat in chocolate mixture, then flour mixture. Stir in pecans, walnuts, and chocolate chips. Cover dough and chill at least 2 hours, or up to 1 day.

Preheat oven to 350°. Line baking sheets with parchment paper.

Drop ½-oz. dough balls (generous 2 tsp.) onto prepared baking sheets, spacing 2-inches apart. Bake cookies until still slightly soft, 1011 minutes. Cool cookies on baking sheets, 5 minutes, then transfer to a rack to cool completely.


Be sure to toast the nuts just until you start to smell them, so as not to burn the nuts.


To prevent the chocolate from burning, melt the chocolate and butter over low heat.

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