Chris Gargone's Chocolate Chews

Course : Chocolate
Serves: 60
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8 ounces semisweet chocolate
3 ounces unsweetened chocolate
1 stick butter unsalted
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla
2/3 cup bleached all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips -- 9 oz
1 1/2 cups chopped walnuts
1 1/2 cups chopped pecans

Preparation / Directions:

Created by the pastry chef of Remi, NY, a popular Italian restaurant. Addictive. Line cookie sheets with foil; preheat oven 325 F. Set racks at upper and lower thirds of oven. Place chocolates and butter in bowl or top of double boiler and place over hot, not simmering, water. Stir occasionally until melted. Cool. In a bowl, whisk eggs and sugar until lightened. Whisk in chocolate mixture and vanilla. Combine flour, baking powder and salt; stir into chocolate. Stir in chips and nuts. Drop Tbsp size cookies onto pans. Bake 12-15 minutes until slightly firm and cracked. Cool on pans. Chews are so rich, they are best on their own. Or try making them half size and serving with ice cream for a really rich treat. Keep room temp, airtight, or freeze packed between sheets of wax paper, for longer storage.

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