The name of the cookie says it all, really. This is one of those recipes I tore out of a Southern Living magazine years ago and actually made them. These cookies are loaded with chocolate and nuts and are best when eaten right after cooling on the cookie sheet. It is one of those cookies that require a glass of milk. You won't be disappointed and neither will anyone else.
Chocolate Chubbies6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts
Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.
Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.
Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.
Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.