Chocolate Whoppers

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.

Tip for making these cookies:

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

• Author: Paula Montenegro
• Prep Time: 15
• Cook Time: 12
• Total Time: 27 minutes
• Yield: 2 dozen 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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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.

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Scale 1x2x3x

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)

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Instructions

1. Preheat oven to 350º.
2. Line a baking tray with silpat or buttered parchment paper.
3. Melt chocolate and butter and reserve.
4. In a small bowl mix flour, baking powder and salt.
5. In a large bowl, beat together eggs, sugar, coffee and vanilla for 1 or 2 minutes.
6. Add chocolate and mix well.
7. Add flour mixture and mix just until incorporated.
8. Add chocolate chunks, walnuts and pecans.
9. Drop tablespoons of this mixture onto the prepared baking sheet, leaving some space between them. Do not press down.
10. Bake for 10 to 12 minutes, until shiny and crackly. The middle of the cookies will be soft.
11. Let cool completely on a wire rack before removing from the baking sheets.
12. Store in an airtight tin.

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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

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!