Chocolate Chubbies

Best.

Cookie.

Name.

Ever.

Marquie and I made these today as a great farewell treat to, well, ourselves. We've had such fun cooking and chatting in the kitchen this week, and this was a totally out of control, over the top way to finish off what has been a truly amazing week. Here's how you eat them:

Step 1: Contemplate

Step 2: Prepare

Step 3: Rocket that thing into your mouth so fast your hand is blurry

Step 4: Lick Fingers

Step 5: Reaction

Chocolate Chubbies

Adapted from Sarabeth Levine

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

9 ounces semisweet chocolate, 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

1/4 cup white chocolate chips

1/4 cup bittersweet chocolate chips

2 cups peanuts

Preheat oven to 350˚F and line two sheet pans with parchment. Place oven racks in upper and lower thirds oven.

Combine butter, 9 oz. chopped chocolate and 3 oz. unsweetened chocolate in top of a double boiler and heat over barely simmering water until melted completely, combined, and silky smooth. That there is chocolate amazing. Pull it off the heat and let it cool—you'll probably have to stir it from time to time to make that happen in a timely manner.

Sift together flour, baking powder, and salt; set aside. Put eggs in a large mixer bowl with whisk attachment and beat until they are foamy, about 1 minute. Slowly add sugar and vanilla and continue to beat on medium speed until thick, creamy, and richly pale yellow, 3-4 minutes. Add melted chocolate and beat just until combined. Switch to paddle beater and add flour mixture, mixing until just combined.

Now you add your chubby ingredients: chocolate chips and nuts, and mix until combined. Now, I decided you can use almost anything you have on hand for this, but you need the amounts indicated in the original recipe. We had peanuts and different chocolates, so that's what we used, and they're great. They'd be better with the original walnuts and pecans, to be sure, but what can you do when you're baking cookies first thing in the morning?

Yeah, we're like that.

Use your cookie scoop to mound these onto your cookie sheets, and bake 15-18 minutes, or until they are shiny and just barely start to crackle. Try not to overcook them—you can even leave the centers a little mushy if you want. Cool on the pans, then eat them the way Marquie showed you.