Chocolate Chubbies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 60
• 1/2 lb bittersweet chocolate, cut in chunks
• 6 cups semisweet chocolate morsels, divided usage
• 1/2 lb unsalted butter
• 8 eggs
• 3 cups sugar
• 4 teaspoons vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 9 cups walnut pieces, chopped (that's right, 9 cups!)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 line a baking sheet with parchment paper.
• 3 in the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
• 4 stir until smooth.
• 5 remove from heat and allow to cool (i do this in the microwave).
• 6 in an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
• 7 add the cooled chocolate mixture.
• 8 in a separate bowl, sift the flour, salt and baking powder.
• 9 add to the chocolate-egg mixture and mix just until combined.
• 10 fold in the chopped walnuts and the other 3 cups of chocolate chips.
• 11 using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
• 12 bake for 10 to 12 minutes.
• 13 the cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
• 14 remove to a rack to cool.
• 15 definitely don't overbake these cookies, or they get dry and hard.
• 16 don't make the dough ahead of time, because it will solidify and become difficult to work with.
• 17 ideally, you'll make the cookies one day and eat them within 24 hours — if they last that long.
• 18 store the cookies in a sealed container, or freeze for up to three months.