Sarabeth's Chocolate Chubbies

CHOCOLATE CHUBBIES - SARABETH

makes 2 dozen cookies

· 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes

· 9 ounces semisweet or bittersweet chocolate (no more than 62 pe

rcent cacao), finely chopped

· 3 ounces unsweetened chocolate, finely chopped

· 1/2 cup unbleached all-purpose flour

· 1/2 teaspoon baking powder

· 1/4 teaspoon fine sea salt

· 3 large eggs, at room temperature

· 1 1/4 cups superfine sugar

· 2 teaspoons pure vanilla extract

· 2 cups (12 ounces) semisweet chocolate chips

· 1 1/2 cups (5 1/2 ounces) coarsely chopped pecans

· 1 1/4 cups (4 1/2 ounces) coarsely chopped walnuts

PROCEDURES

1

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

2

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.

3

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 tepid chocolate, making sure it is completely incorporated. 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.

4

Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.

Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

http://www.seriouseats.com/recipes/2010/12/chocolate-chubbies-recipe.html

Another GREAT Chocolate Chip Cookie Recipe

2 c. brown sugar

1 ½ c. sugar

1 lb. butter (4 sticks)

3 eggs

2 T vanilla

1 ½ t. baking soda

1 ½ t. salt

6 c. flour

2 big handfuls of oatmeal

½ - 1 bag each of chocolate chips, butterscotch chips, and white choc. Chips (or peanut butter chips)

*** and I like to add toasted pecans too!

Cream the sugars and butter till fluffy and creamy. Add eggs one at a time. Add vanilla. Stir in flour, b. soda, and salt. Add the oatmeal, and the chips, and the nuts.

You can refrigerate covered dough overnight if desired.

Bake in 350* oven for 9 or 10 minutes.

YUMMY!

and yes....you CAN 1/2 the recipe!

Mel's Mint Cookies

so....not MY recipe, but one Mel found, and i ate. these stayed soft and chewy for the whole week! yum!

Melanie’s Mint Chocolate Chip Cookies

Ingredients

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks



Directions

1) Mix cookie mix, butter, extract, food color, and egg in bowl, until
soft dough forms. Stir in crème de menthe baking chips and chocolate chunks.

2)Using small cookie scoop or teaspoon, drop dough 2 inches apart on an ungreased
cookie sheet.

3)Bake at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove
from cookie sheet to wire rack. Serve warm or cool completely. Store
tightly covered at room temperature.

Mint Brownie Cookies

i took 4 different cookies to dad's work BBQ and these were the best loved.

1 box (Betty Crocker) fudge Brownie mix
1/4 c. oil
2 eggs
1 T water
1/4 c. flour
(i added just a T or so more cocoa powder just cause i felt like it)
3/4 c. chopped up Wilton chocolate mint disks (they melt and make it ooey-gooey)...i wanted to use the green guittard mint chips, but i didn't have them, so used these, and it worked.


mix all in a bowl. (you could refrigerate for an hour...dough would be less sticky).

drop by spoonfulls on greased cookie sheet, or use parchment paper.

bake for 10-11 minutes. use a thin metal spatula to "scrape" them off the cookie sheet. i think they'd bake better NOT on an airbake sheet, but a regular pan. Wait a minute or two, but not too long..they're easier to take off while warm. ~mom