So you may recall from my post last week the wonderful story of the 'Chubby Hubby' cookies from my Outsider Tart baking class.
It didn't take us long to get around to making them, with the first batch being made the same evening of the class!! (but we ate them all up without taking any pics!) So mid week we were having serious withdrawls and knew we needed to whip up another batch!
I am seriously considering renaming these to 'Chubby Wife' cookies since that's what I'm going to become if I keep baking them up as fast as I have been! I'm already dreaming up what I'm going to do with them next time I bake them!
They are traditionally made with nuts: a mix of pecan and walnuts but I'm not a big fan of nuts so I omitted them this time around, and I added some shredded coconut because I'm obsessed with the stuff!
It worked so well with these cookies and they were amazing! I'm pretty sure I ate around 5 of them the night we made them...they certainly didn't last long.
It was suggested that in place of nuts to add some extra crunch, rice krispies would work well. For my last batch I put in the oven I added a handful of rice krispies to test it out. It didn't make the cookies look as pretty as the others, and for my tastebuds it didn't really work so much so I'm happier without the crunch but if you need that crunch then feel free to add 75g of nuts/rice krispies to this mix as well.
Makes 18 cookies
75g Unsalted butter
230g Valrhona chocolate (68%)
2 Large eggs
150g Granulated sugar
3/4 tbs Vanilla bean paste
50g Plain flour
1/4 tsp Baking powder
A pinch of salt
75g Valrhona white chocolate chunks
75g Milk chocolate chunks
45g Shredded coconut
Preheat oven to 180 degrees C.
Melt the butter in your pan first. Then add Valrhona chocolate, stirring frequently to avoid it burning. Remove from the heat and set aside to cool.
With a paddle attachment on medium speed, beat together the eggs and sugar until light and fluffy (and ropey!). Add the vanilla and cooled chocolate mixture. Beat on medium speed for about 2 minutes until the dough is thick and glossy.
Add the flour, baking powder and salt - mixing until just incorporated. Stir in the chocolate chunks and shredded coconut with a spoon.
Let the dough rest for 15-20 minutes to facilitate scooping.
With a large ice cream scoop (or if yours is in Shropshire like mine was, a tablespoon can work too!) drop dough balls onto the lined baking sheets, keeping at least 2 inches between cookies.
There should be no more than 6 cookies per sheet, with wet fingers gently flatten each dough ball.
Bake for about 15 minutes until the tops crack and become glossy. To the touch they will seem underdone.
Allow the cookies to cool on the baking sheet for 5-10 mins before placing them on wire racks to cool completely.
You really do have to make these! They will be some of the best cookies you'll ever make! Thanks to David and David for sharing their delicious recipe with me, and for the endless possibilities that can be created by making them your own - and adding whatever you want to them! Let me know if you give them a try, I'd love to see what you do to them!