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
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.
The pecans sound delicious in these cookies.
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!
These look so very good and I love nuts in cookies and you have two different kinds. Gorgeous pictures too!
These are gorgeous I would love to try.
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!
These look so delicious. The photos are amazing.
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!
With the small amount of flour, I bet these would be easy to make gluten free and they sound amazing.
These have MY name on them 🙂 Anything, and everything I love. Yum! They sound absolutely fantastic. Thank you for sharing! ~ Bea
Pretty sure you convinced me I need these in my life!
These cookies look overflowing with flavour 🙂
Cheers
Choc Chip Uru
Mmmmmm! The photos you have of your cookies here are fantastic. I am seriously drooling over these!
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.
Love these amazing cookies and the gorgeous pics make me want them right now 🙂
Well, I'm sold! They sound amazing. And seeing that they are by "the queen" (Maida Heatter) herself, I am not surprised. Beautiful, Paula!
These look fabulous! I can't wait to try these!
Paula, these look out-of-this-world delicious!! Gorgeous pictures!
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
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!!! :/
The dipping part explains it all! I thought you had to fill an iron, sort of like a waffle...