CHOCOLATE CHUBBIES

2 oz  Butter (1/2 stick)

5.25 Granulated Sugar (3/4 Cup Sugar)

2 Eggs

1 Teaspoon Pure Vanilla Extract (Nielsen Massey)

8 oz Bittersweet Chocolate chunks (to be melted)

1.25 OZ Unbleached All-Purpose Flour ( 2 tablespoons + 1 teaspoon)

¼ Teaspoon Baking Powder

1/8 Teaspoon Salt

7 OZ Bittersweet Chocolate Chunks (not melted)

2 Cups Chopped Walnuts

1 TEASPOON Instant Espresso

Beat eggs & sugar, coffee & vanilla in mixer until fluffy or by hand with a whisk. Melt together 8 oz Bittersweet chocolate & butter in the double boiler pot, then allow to cool to room temperature. Combine flour, baking powder, salt, chocolate chips & walnuts. Add cooled melted chocolate & butter to egg mixture and beat until well combined.

Fold flour mixture into egg/chocolate mixture. Use over-filled small ice cream scoop. Bake at 350 for 9 minutes. Makes 22