Chocolate Chubbies

Sorry about the cookie overload on the recents posts. It goes with the season, right?
     I saw this post on Evil Chef Mom and knew I had to try them despite the name "chubbies." My circumstances were definitely not the same as hers, but she is right about one thing...sometimes you just need a cookie....and sometimes you need a Chocolate cookie!
     These were just the right cookie for me that day. Notice the amount of flour in the recipe...now notice the amount of chocolate...They were really more like brownies in the shape of cookies, which I think is the best of both worlds since I like the edges of brownies anyhow....and they never seem to come out of the pan in the perfect square shape like they should I've even tried that perfect brownie pan thing...it works...sometimes. Anyway, back to these cookies...They are so good! The only changes I made was that I used peanut butter chips instead of chocolate chips and I didn't add pecans or walnuts.

1/2 c unsalted butter, cut into small cubes
9 oz semisweet or bittersweet chocolate chips
3 oz unsweetened chocolate, finely chopped (or 1/2c+1Tbl cocoa and 3 Tbl oil)
1/2 c flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs, room temperature
2 tsp vanilla extract
2 c (12 oz) peanut butter chips (or semi sweet chocolate)
Optional: 1-1/2 c chopped pecans and 1-1/2 c chopped walnuts

• Preheat oven to 350*. Line cookie sheets with parchment paper
• Bring 1 inch of water to simmer in saucepan over low heat. Put the butter in a heatproof bowl and melt over the water in the saucepan. Add semisweet chips and unsweetened chopped chocolate. Stirring until mixture is smooth. Remove from heat and let stand about 5 minutes, stirring occasionally.
• Sift the flour, baking powder, and salt.
• Whip the eggs on Medium until foamy. Increase speed to high, Add sugar, then vanilla. Whip about 3 minutes until eggs are very thick.
• Reduce mixer speed, add warm chocolate. 
• Stir in flour, peanut butter chips (and nuts). The dough will be somewhat soft.
• Using a meatball scoop, place dough on cookie sheets about 1-1/2 inches apart. 
• Bake immediately (if you wait, the cookies won't be shiny)
• Bake until set around the edges 17-20 minutes. 
• The edges should release easily even if the center of the cookie seems soft. Don't overbake.
• Reduce mixer speed

Cookies