Chocolate Big Babies Recipe

Name: Chocolate Big Babies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces (70%) chocolate bar, DIVIDED; 2 ounces unsweetened chocolate; 6 ounces unsalted butter; 1 tablespoon finely chopped fresh rosemary; 1/4 cup flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 2 eggs; 3/4 cup dark brown sugar; 1 tablespoon vanilla extract; 1/2 pound toasted pecans, coarse chop

Servings: persons

1
Preheat oven to 350. Place parchment paper on your cookie sheets.
2
Combine ONLY 6 oz chocolate bar, unsweetened chocolate, butter and rosemary in small heavy saucepan (or in the top of a double boiler if you don't have one) and melt chocolate over low heat until melted and blended, stirring often. Remove from heat and cool.
3
Combine flour, salt and baking powder in another small bowl; reserve.
4
Beat eggs, sugar and vanilla in bowl of electric mixer on medium high speed for 2 minutes; add chocolate mixture and combine. Stir in flour mixture by hand just until incorporated. Add remaining 6 oz chocolate bar, broken into chunks, and pecans.
5
Using a 1/3 cup dry measure, scoop and drop 6 cookies onto cookie sheets, using a small spatula-do not spread out, leave lumpy.
6
Bake for about 15-18 minutes-do not over bake-the insides will be soft. Cool on racks.

1510

kcal

Calories

111

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces (70%) chocolate bar, DIVIDED, 2 ounces unsweetened chocolate, 6 ounces unsalted butter, 1 tablespoon finely chopped fresh rosemary, and more.

Yes, Chocolate Big Babies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Big Babies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions