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.
- 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)
- 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.
Baking: a silpat (silicone sheet) is what works best when lining the baking sheet. But greased parchment paper works also.
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