I'm a huge fan of these intense chocolate cookies. They have nuts (walnuts, pecans, or a mix), a shiny, crackly skin, and a dark chocolate fudgy center with chocolate chips that is gooey and incredibly rich. They can be made in different sizes and last several days. Fabulous and delicious cookies everyone loves!
These are cousins to the brownie cookies but with an interesting amount of nuts.
Once in a while, there comes a great recipe that is everything you hoped for.
Meet the chocolate whoppers - their original name - a recipe by legendary baker Maida Heatter, one of my favorite bakers, a virtual mentor of sorts, who passed away a few years ago at the age of 102.
Truth is, I expected to be a little disappointed with this recipe due to the ridiculously high expectations that grew from reading so many stellar comments about them and 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 happened. Quite the opposite. I ended up selling an adapted version of them when I had a cafe, and they flew off the shelves, literally. So, you're in for a treat. Lucky you.
They have chocolate and dark chocolate chips, nuts and a decent amount of sugar, a little butter and almost no flour. Yet, the brownie-like batter bakes just fine and develops a shiny, crackly, gorgeous surface.
They are not your regular chewy cookies. And the texture changes as the days go by.
Ingredient list
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I love using Callebaut 54% dark chocolate callets, Ghirardelli Chocolate Dark Bar 60%, Green & Black's dark chocolate 70%, and Ghirardelli's 72% intense dark chocolate. The higher the percentage of cocoa, the less sweet the chocolate is.
- Semisweet chocolate chips.
- Nuts: I use walnuts or pecans, and you can use a mix. It is essential that you use them. Otherwise, the cookies won't hold.
- White granulated sugar.
- All-purpose flour.
- Baking powder: make sure it's not expired.
- Salt.
- Eggs: fresh, large eggs.
- Vanilla extract.
- Coffee: it's optional, but it's an ingredient that brings out the chocolate flavor and deepens it. The cookies won't have a coffee taste. Use either coffee extract or instant coffee powder. Don't use espresso powder, as it will not dissolve.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Make the recipe as instructed. It does work.
When you've finally mixed everything, you might be sure there is a mistake. Like you forgot to put the whole amount of flour. But no, it's fine, and the cookies will be phenomenal.
This is like an old-fashioned brownie in cookie form. The way most brownies used to be, with walnuts.
You'll need two large bows, an electric mixer, and a spatula. The process is very simple.
Beat eggs with sugar for a few minutes until thick, pale yellow color, and foamy. This part will create that shiny, crackly coat the cookies have.
Add melted chocolate and butter, and flavorings. Mixed until integrated.
Add the dry ingredients (also called the flour mixture), the flavorings, and the nuts. The final mixture is shiny and thick but will feel runny for a cookie.
Place scoops on the buttered or lined (with parchment paper) cookie sheet, separating them an inch and a half to allow them to expand during baking.
Should you chill the dough?
Cookie dough varies when it's chilled. The ingredients have time to meld together, the dry ingredients absorb more liquid, and things like that.
- Chilled: the cookies will not expand as much and will hold their shape more. But they will brown more on the outside by the time the center is done (fudgy but baked).
- No chilling: the cookies are baked right after the dough is mixed. The cookies expand more and the shapes will be irregular.
Both ways work and the flavor is amazing whether you chill the dough or not.
I bake them directly, without chilling.
They're still fudgy in the center but the skin is shinier and lighter in color.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chocolate chips: use your favorite type, the semisweet ones you use for traditional chocolate chip cookies. But know that you could use half milk chocolate chips (a good brand) for a sweeter cookie.
- Flavorings: vanilla extract is a must. And, though coffee is listed as optional, I always add it. It's amazing paired with chocolate because it amps its flavor, it makes it richer. You won't taste coffee, you'll simply love the intensity of the chocolate. A third extract that goes very well with the other two is pure almond. Just a few drops. I use all three in the Best Easy Fudgy Brownies recipe.
Storing
An airtight container is recommended. I like to use metal tins, but cookie jars work just fine.
After a few days of storing these double chocolate cookies, they harden, lose their fudgy center, and turn somewhat powdery when you bite them. Quite different from the first day, but incredibly good. A client at the cafe said he liked them more that way.
I could go on forever about these, but I really think you should give them a try.
Related recipes you might like:
Before you go
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Chocolate and Walnut Cookies
Ingredients
- 8 oz semi sweet chocolate, chopped
- 3 oz unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs, at room temperature
- ¾ cup granulated sugar
- ½ teaspoon instant coffee or coffee extract, optional but recommended
- 2 teaspoons vanilla extract
- 1 cup 6 oz semisweet chocolate chips
- 8.5 oz walnuts or pecans, or use 1 cup of each (2 cups total after they're chopped)
Instructions
- Preheat oven to 350ºF (180°C).
- Butter two cookie sheets or line with buttered parchment paper.
- Melt chopped chocolate with butter and reserve. I use the microwave in 15 second spurts, mixing after each one. You can also use a double boiler were the water doesn't touch the bottom of the bowl, just the steam.
- Coarsely chop the walnuts or pecans.
- Beat together eggs with sugar in a large bowl for 2 minutes. The mixture will be thick and light colored.
- Add chocolate mixture and mix well.
- Add flour, salt, and baking powder and mix just until incorporated.
- Add chocolate chips and chopped walnuts. Mix until it's all coated with chocolate. The mixture will be shiny and will feel too thin for cookies.
- 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
Recipe from Cookies, by Maida Heatter
Shulie Foodwanderings says
These cookies look amazing. What an amazing Sunday Suppers cookie exchange idea. They reminded me of a flourless chocolate cookie I make, though rarely. I see you got very little flour so that explain that wonderful texture.
yummychunklet says
The pecans sound delicious in these cookies.
Deb says
When I saw the recipe was from Maida Heatter I knew the recipe was fantastic! Her cookie cookbook is one of my favorites. Can't wait to try this fantastic chocolate cookie!
Tara says
These look so very good and I love nuts in cookies and you have two different kinds. Gorgeous pictures too!
Sheila Fretz says
These are gorgeous I would love to try.
diabeticFoodie says
Wow. If I just read the recipe by itself, I would think "big deal." But after your post and photos, I'm dying to try these cookies!
Dara Reppucci says
These look so delicious. The photos are amazing.
Nancy @ gottagetbaked says
Paula, I always love reading what you write. I feel like I'm listening to a good friend describe something so beautifully and in such an entertaining fashion. And you've totally got me sold on these cookies, not only with your gorgeous photos but with your delicious description. These cookies are beautiful - I love their glossy, crackly, chocolatey tops. I don't know if they'd even make it to a second day in my household!
Brianne @ Cupcakes & Kale Chips says
With the small amount of flour, I bet these would be easy to make gluten free and they sound amazing.
german in pdx says
These have MY name on them 🙂 Anything, and everything I love. Yum! They sound absolutely fantastic. Thank you for sharing! ~ Bea
Erin @ Dinners, Dishes, and Desserts says
Pretty sure you convinced me I need these in my life!
Guru Uru says
These cookies look overflowing with flavour 🙂
Cheers
Choc Chip Uru
Conni thefoodiearmywife Smith says
Mmmmmm! The photos you have of your cookies here are fantastic. I am seriously drooling over these!
Renee Dobbs says
Oh those crackly shiny cookies are so beautiful! There really isn't much flour in the dough. Wow. Intriguing. Sound fun to make. And oh....they must be incredible when they are still warm from the oven.
Soni says
Love these amazing cookies and the gorgeous pics make me want them right now 🙂
Heather Schmitt-Gonzalez says
Well, I'm sold! They sound amazing. And seeing that they are by "the queen" (Maida Heatter) herself, I am not surprised. Beautiful, Paula!
Jen @JuanitasCocina says
These look fabulous! I can't wait to try these!
Anna @ Crunchy Creamy Sweet says
Paula, these look out-of-this-world delicious!! Gorgeous pictures!
Parsley Sage says
These look fabulous! I grew up in Oklahoma and the holidays just weren't the holidays without delicious treats stuffed to the brim with pecans 🙂 This recipe totally takes me back
Lizzy Do says
These look so glossy and fabulous, Paula! Perfect for the holidays!!!
OK...I'll "try" to explain the rosette iron...LOL. When you dip the iron into the batter, it adheres to both the inside and outside and bottom surfaces of the iron. So the open areas form where the spaces are and the cookie forms on those 3 surface areas. I think I've just confused myself!!! :/