Chocolate chubbies (tee hee)

The name makes me giggle. I'm five years old. Get over it.

They're good, but definitely not a fav. Somewhere between a cookie and a brownie, they have a crunchy outside and a soft inside - if you don't overbake them. Which seems impossible not to do! The recipe said 18-22 minutes and I did mine for 15 and they were too crunchy. Booooo. They're still pretty tasty - I love the crunch that comes from the pecans and walnuts. Yum.

Recipe from Serious Eats.

8 tablespoons (1 stick) unsalted butter
9 ounces semisweet or bittersweet chocolate (no more than 62 percent 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

Preheat oven to 350.

Bring a medium saucepan of water to a slow boil. Put a large, heat-proof bowl on top of the hot water and put the butter in the bowl to melt.

Add the chocolate chips and chopped chocolate to melt, stirring often. Remove from the heat and let cool, stirring occasionally, for about five minutes.

Whisk together the flour, baking powder, and salt together in a medium bowl.

Whip the eggs until they 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 speed to medium and beat in the tepid chocolate, making sure it is completely incorporated.

Reduce the speed to low and gradually add the flour mixture.

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.

Bake for about 15-20 minutes (depending on your oven!)