Deeelicious!  All of us were in the mood for some chocolate.  I mean rich, heavy, serious chocolate. Chocolate that you can really bite into.  Maida Heatter’s Chocolate Whoppers fit the bill.  Andy’s eyes lit up as he surveyed the counter top – he was in heaven as he took his first bite (and too many more).  Rob, Greg, Sylvie and I ate these with much vigor and happiness.  Alisa and Zach too – loved these chocolate treats.  Packed with a lot-a lot of chocolate, some toasted nuts, and a little espresso powder that even Rob enjoyed (he is not a coffee lover), these are a perfect ending to every meal (in my opinion).  Fill them with ice cream and roll in jimmies for a pretty treat that the kids (and adults) will love.  Oh, and by the way, these are really big!  Huge.  But make smaller ones for those who need to eat their chocolate in smaller doses (wimps).  These are not for everyone like Lauren – too rich and nutty for her.  So see where you fall – but always great to have yet another chocolate choice!

You can find the instant powdered espresso online – or likely in whole foods or other specialty markets.

This recipe makes about 16 mega sized cookies.

chocolate whoppers (barely adapted from Maida Heatter’s Cookies):
2 ounces unsweetened chocolate
6 ounces semi sweet chocolate
3/4 stick unsalted butter (3 ounces)
1/4 cup sifted all purpose flour
1/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs
3/4 cup sugar
2 teaspoons powdered (not granular) intstant coffee of expresso
1 1/2 teaspoons vanilla extract
1 1/2 cups semi sweet morsels
1/2 cup toasted coarsely chopped walnuts
1/2  cup toasted coarsely chopped pecans

Preheat oven to 350 degrees and line sheet pan with parchment.  Toast nuts (350 degrees for 7-9 minutes – until fragrant) and set aside to cool.  (I like to toast a whole bunch so that I have nuts toasted for my next batch of cookies.)  Pull eggs to room temp.

Melt the butter and chocolates in a metal bowl atop a bowl of barely simmering water. Stir often and remove once melted.  Set aside to cool.

Whisk together the flour, baking powder and salt.  Set aside.

With the paddle attachment of you mixer (or hand held beaters), on high speed, beat together the eggs, sugar, coffee and vanilla extract for about 2-3 minutes.

Add the melted chocolate and butter on low speed until just incorporated.  Next, still on low speed mix in the flour mixture – again, until just incorporated.  Scrape the bowl down – and mix or fold by hand to just incorporate.

Gently stir in the nuts and chocolate chips.

Using at 1/3 cup measure, scoop out the batter and place on baking sheet.  You can fit five of these mega cookies on each sheet pan.  One in each corner, and one in the middle.  The dough is gooey.  Do not flatten the tops.

Remember to rotate sheet pans and racks if you are baking more than one sheet at a time.  Bake for about 16-17 minutes – but check before.   They should look a little dry on top – the wet sheen gone – but they will be gooey and wet inside. Really Try try not to over bake.

Of course you can make smaller cookies.  Just adjust baking time (it will take less time – so check perhaps after 13 minutes…and see).

Maita heatter says that these giant cookies wrapped in cellophane make a beautiful gift – and that some bakeries charge up to 4-5 dollars for each one!  Enjoy-

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