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Desserts

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.

Makes

54 cookies

Total Time

about 45 minutes + chilling

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Ingredients

TOAST:

MELT:

WHISK:

BEAT:

Instructions

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.

Chocolate-Chubby-Cookies-with-Pecans-Walnuts-Step1

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

Chocolate-Chubby-Cookies-with-Pecans-Walnuts-Step2

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

Nutritional Facts

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