Recipes>Chocolate Recipes

XXX-Rated Chocolate Chip Cookies

by David Lesniak, David Muniz from Baked in America

Easy

Makes about 8 large or 24 small cookies

Inspired by their favourite cookies in NYC, David Lesniak and David Muniz have come up with this tasty recipe. They’re packed with pecans, walnuts and chocolate – delicious!

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From the book

Baked in America

David Muniz, David Lesniak

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Introduction

One of our favourite New York haunts, Mary’s Off Jane (now closed) called these Chubby Hubbies. Many sources trace similar recipes back to the Soho Charcuterie, one of the first gentrified outposts in a derelict manufacturing district, which called them Chocolate Gobs. Understand that at the time the Soho section of New York City was a ghost town of run-down buildings, so the idea of anyone baking in the area, let alone to acclaim, is a bit odd. In other circles still, they could be called Chubby Husbears. We opted to renounce any affiliation and went with this simple racy moniker. Not to worry, it only refers to the three types of chocolate used. These are exclusively OD’s handiwork.

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Ingredients

Method

Preheat the oven to 180°C/350°F/gas mark 4. Toast the nuts on baking sheets for 8 or so minutes, until aromatic. Cool completely. Line several baking sheets with parchment.

Melt the butter and both chocolates in a heatproof bowl set over a pan of simmering water. Stir occasionally to hasten melting, which will keep the mixture at the lowest temperature possible. Remove from the heat and set aside.

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

In the bowl of an electric mixer, beat the eggs and sugar on medium speed until fluffy. Add the vanilla and cooled chocolate mixture. Continue beating on medium speed for about 2 minutes, until the dough is thick and glossy. Add the flour mixture and stir only until just incorporated. Fold in the toasted nuts, chocolate chips and marshmallows. Let the dough rest for i5 to 20 minutes to facilitate scooping.

With a large ice-cream scoop, drop dough balls on to the prepared baking sheets, keeping at least 2in/5cm between cookies. Stagger them so they don’t morph into one giant lump when baking. Each ball of dough will be 4 to 5oz (115 to 150g). There should be no more than 6 cookies per sheet. Refrigerate for 4 hours or up to 3 days before baking.

Bake for 15 to 20 minutes, until the tops crack and become glossy. To the touch they will seem underdone. Allow the cookies to cool on the sheets for 5 to 10 minutes before removing them to wire racks to cool completely.

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Ingredients

Method

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