Choc-o-late Chub-beez

I don't know why I wrote it like that. Yes, I do. I'm a goof when it comes to saying things in funny voices and then I try to write it the way I say it which doesn't work at all, does it? Probably one of those things that only your sister can get. (Can you back me up on that, Amy?)
For all normal-voiced cookie-holics out there, these are Chocolate Chubbies. My kids and I made these yesterday and yummmm.
Of course, now that I compare recipes, I realize why I like them so much. They're basically this cookie (one of my absolute favorites, but which I altered in that previous post to accommodate a filling) with a different name.
I used Nancy Baggett's recipe from The All-American Cookie Book but found similar examples around the web like this one. Play the recipe comparison game for a minute then make these cookies!

Two tips, though: Be sure you, or someone near you, can eat the majority of these the same day you make them. They get crumbly the next day, but are deliciously soft the day of. (That's IF, of course, you follow the common cookie-baking rule Do Not Overbake).
If you don't LOVE nuts, I advise reducing the amount and substituting with more chocolate chips. I always find these (the Nick Malgieri ones and now these) a little too nutty for me. I don't like swallowing all the yummy chocolatey parts then finding I still have a mouthful of little nuts. That's just me.

Chocolate Chubbies
2 cups (8 oz) coarsely chopped pecans
8 oz bittersweet or semisweet chocolate, broken up or coarsely chopped
3 T cold, unsalted butter, cut into chunks
1/3 c all-purpose white flour
1/4 t baking soda
1/4 t salt
2/3 c sugar
2 large eggs
1 1/2 t vanilla
1 1/3 c (8 oz) semisweet chocolate morsels

Preheat oven to 325 degrees. Line baking sheet with parchment paper (or silicone mat) or very heavily coat with nonstick spray.

Spread pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until nicely browned; be careful not to burn. Immediately turn out into a medium bowl and let cool.

Meanwhile, in a large, microwave-safe bowl, nuke the bittersweet or semisweet chocolate and butter on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Alternatively, in a medium, heavy saucepan (or double-boiler), melt the choclate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from heat. Let cool to warm.

In a small bowl, thoroughly stir together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar, eggs, and vanilla until well blended, thickened, and lightened. Beat the melted chocolate mixture, then the flour mixture, into the egg mixture until thoroughly blended. Stir in the pecans and chocolate morsels until evenly incorporated. Refrigerate the dough for at least 1 1/2 hours or up to 8 hours, or until it firms up slightly.

Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 1/2 inches apart.

Bake the cookies, one sheet at a time, in the middle of the oven for 11-14 minutes, or until just firm at the edges but still slightly soft in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies are firmed up, about 5 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

These cookies are best when fresh but may be stored in an airtight container for up to 4 days or frozen for up to 1 month.