Ingredients
8 oz semisweet chocolate (8 squares)
3 oz unsweetened chocolate (3 squares)
1/2 cup unsalted butter
3 large eggs, at room temperature
1 1/4 cup sugar
2 tsp vanilla extract
2/3 cup unbleached all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup semisweet chocolate chips
1 1/2 cup toasted walnuts, chopped
1 1/2 cup toasted pecans, chopped
Directions
Note: These intensely chocolate cookies deserve their name --
because of their shape, of course, and yours if you eat too many.
Yield: 25 Large Cookies
Preheat the oven to 325 degrees F. and grease 3 cookie sheets.
Melt the chocolate with the butter in a double boiler over simmering
water. Cool to room temperature.
Beat the eggs with the sugar in a mixer bowl until a ribbon forms
when the beaters are lifted, about 10 minutes. Beat in the chocolate
mixture and vanilla. Combine the flour, baking powder and salt in a
medium bowl and stir into the chocolate mixture just until combined.
DO NOT OVERMIX!!! Stir in the chocolate chips and nuts. Drop batter
by quarter cupfuls 2 inches apart onto the prepared cookies sheets
(DO NOT FLATTEN). Bake 10 to 12 minutes or until barely firm and tops
are just dry and slightly cracked. Cool on the cookie sheest for 2
minutes and then gently transfer to wire racks to cool completely.
CAL PRO FAT CARB CHOL SODIUM ** 300 4 G 21 G 28 G
36 Mg 39 Mg
From The Ladies Home Journal April 1991
Servings: 6 servings
Chocolate Chubbies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have traced the existence of recipes far back into distant history, at least as far into history as the Egyptians, and potentially, even further back. Having said that, mostly, these old cookbooks were just primitive pictorial instructions for food preparation.
Progressing into Roman times around 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and desserts, something we still use today. Aspicius informs us how the ancient cooks made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and dill. For the next few years, the rich families of the West competed to lay on the most exotic meals, and as a result chefs and their collection of recipes increased in prestige. However, it was during the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking publications were highly popular mostly as a result of increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Chubbies recipe.
