These intensely chocolate-flavored cookies have been my favorites for years. They have nuts, dark chocolate and are a one-bowl recipe, so they're very easy to make.
Once in a while, there comes a recipe that is everything you hoped for. As are these chocolate whoppers.
Even though I expected to be disappointed due to the ridiculously high expectations that grew from reading so many stellar comments everywhere, or the fact that at one time there was a famous restaurant in NYC during the '80s that sold them and couldn't keep up with the demand,
Well, it never happens. If you haven't already come upon these cookies you're in for a treat. Lucky you.
Main ingredients in this recipe.
Chocolate: the better the quality, the better the outcome. I love dark 70% chocolate, such as Ghirardelli or Green & Black
Nuts: I use all walnuts or pecans, but the original recipe calls for some of each. It is essential that you use them. Otherwise, the cookies won't hold. You can substitute hazelnuts.
This is the kind of cookie recipe that makes me want to have a blog that gets a million visits a day, so to make sure everyone is able to read about it. Oh, I'm no treasure finder here, I'm just the messenger.
If you're ever going to make these fantastic chocolate cookies don't look at the recipe, except to buy the ingredients. It doesn't make sense. Halfway through the recipe it makes even less sense.
And when you've finally mixed everything together you'll be certain there is a mistake. Like I forgot to put the whole amount of flour or sugar.
This is chocolate, a lot, and nuts with a decent amount of sugar, little butter and almost no flour. Yet, the brownie-like batter bakes just fine and develops a shiny and crackly surface that is just gorgeous.
This is the ultimate (dare I use that word? really?) cookie for the dark chocolate lover.
If you, like me, think coffee makes anything chocolate a bit better, then the bar is raised even more.
Storing.
Airtight containers are recommended.
I like to use tins, but cookie jars work just fine.
After a few days of storing these dark beauties, they harden and turn somewhat powdery when you bite them. Quite different from the first day, but incredibly good.
I could go on forever about these, but I really, really think you should give them a try.
Other recipes you might like:
Pistachio Butter Cookies
White Chocolate Almond Cookies
Lemon Shortbread
Coconut Citrus Shortbread
Homemade Oreos
Lemon Crinkle Cookies
Easy Oatmeal Walnut Cookies
Let me know if you make this recipe! I’d love to hear what you think about it.
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Chocolate Whoppers
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 2 dozen 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These intensely chocolate-flavored cookies have been my favorites for years. They have nuts, dark chocolate and are a one-bowl recipe, so they're very easy to make.
Ingredients
- 8 oz (225g) bittersweet chocolate
- 3 oz (85g) unsalted butter
- ¼ cup (35g) sifted all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup (150g) granulated sugar
- 2 teaspoons instant coffee
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chunks or chips
- 1 cup walnuts (coarsely chopped)
- 1 cup pecans (coarsely chopped)
Instructions
- Preheat oven to 350º.
- Line a baking tray with silpat or buttered parchment paper.
- Melt chocolate and butter and reserve.
- In a small bowl mix flour, baking powder and salt.
- In a large bowl, beat together eggs, sugar, coffee and vanilla for 1 or 2 minutes.
- Add chocolate and mix well.
- Add flour mixture and mix just until incorporated.
- Add chocolate chunks, walnuts and pecans.
- Drop tablespoons of this mixture onto the prepared baking sheet, leaving some space between them. Do not press down.
- Bake for 10 to 12 minutes, until shiny and crackly. The middle of the cookies will be soft.
- Let cool completely on a wire rack before removing from the baking sheets.
- Store in an airtight tin.
Notes
Baking: a silpat (silicone sheet) is what works best when lining the baking sheet. But greased parchment paper works also.
Chocolate: the better the quality, the better the outcome. I love dark 70% chocolate, such as Ghirardelli or Green & Black
Nuts: I use all walnuts or pecans, but the original recipe calls for some of each. It is essential that you use them. Otherwise, the cookies won't hold. You can substitute hazelnuts.
Storing: Airtight containers are recommended. I like to use tins, but cookie jars work just fine.
Keywords: chocolate whoppers, whoppers
Recipe from Cookies, by Maida Heatter
The cookies look fabulous... your photography is amazing and I want that table... I am in love!
I would LOVE to include these in my "friday link" roundup.
OK to steal a photo? If not, please email me and I'll just do the link.
Wonderful recipe!
These are perfect for those chocolate cravings I occasionally get..well more then occasionally...
I love the name of the cookie! Those cookies sound pretty fantastic, and your addition of coffee makes them that much better! YUM, Hugs, Terra
Oh wow these cookies look so amazing, my husband's favourite nut is pecans so I know he would love them
The tops of the cookies are amazing looking. Yum!
These look amazing! YUM!
Wow do those look scrumptious! I LOVE pecans! Thanks for sharing.
Yummm - these cookies look like perfection!
Chocolate and more chocolate! Love it!
Wow! Whoppers is right!
These look fantastic, Paula. Love the crackly top!
Um, these look amazing! I'm salivating over these babies. I want one so bad!
¡¡Qué buen aspecto tienen!! Y con el vaso de leche fría al lado... ¡¡ten por seguro que las probaré!!
I'm loving everything about these chocolatey nutty cookies. Gosh I think I may check my pantry to see if I have the ingredients. Your photos truly make these cookies irresistible.
My husband would love these! Wonderful.
Oh, wow, walnuts AND pecans! Awesome!
These look and sound amazing--that shiny-crackly top makes it look like a brownie!
paula, these look like childhood innocence - cookies and milk! - and the most sinful thing EVER. they actually look like mini brownies with that crackly shiny surface. amazing!