Don't you just love the name of these cookies? Chocolate Chubbies!

Too cute.

These little chubby cookies are full of chocolate, pecans, walnuts, and more chocolate. They are like rich mini brownie nugget bites. The recipe comes from the cookbook Sarahbeth's Bakery: From My Hands to Yours.

I suggest you make these. Soon. Valentine's Day is coming up, so obviously you have the license to eat all the chocolate you want (guilt-free) from now until Feb. 15.

For these cookies, I used a honking large bar of dark chocolate from Trader Joe's, chopped into chunks, as well as semi-sweet and dark chocolate chips from Ghirardelli. Yes, it's really an overload of chocolate, but it happens to work so well in these cookies.

I plan to share these fatties with friends during my weekend ski trip, as I should really stop inhaling them myself.

Hmm... but these Chocolate Chubbies do happen be just right size to pack into the pockets of my jacket... these could make for a nice little snack on the ski lift perhaps...

Here's a photo montage of the entire process:

Chocolate Chubbies

From Sarahbeth's Bakery: From My Hands to Yours

Makes about 2 dozen cookies

Ingredients:

8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes

9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped

3 ounces unsweetened chocolate, finely chopped

½ cup unbleached all-purpose flour

½ teaspoon baking powder

¼ teaspoon fine sea salt

3 large eggs, at room temperature

1 ¼ cups superfine sugar

2 teaspoons pure vanilla extract

2 cups (12 ounces) semisweet chocolate chips

1 ½ cups (5 ½ ounces) coarsely chopped pecans

1 ¼ cups (4 ½ ounces) coarsely chopped walnuts

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.

Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)