Maida's Chocolate Whopper Cookies
Chocolate Whoppers or Chocolate Gobs aka Charlie's Cookies -- a favorite!
Servings 12
Ingredients
- 2 ounces unsweetened chocolate, chopped (56 grams)
- 6 ounces semisweet chocolate, chopped (170 grams)
- 3 ounces unsalted butter (this is bout 6 tablespoons) (84 grams)
- ¼ cup all-purpose flour (30 grams)
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup granulated sugar 150 grams
- 2 teaspoons powdered espresso not granular instant coffee
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate morsels (170 grams)
- 2 cups toasted and chopped walnuts and/or pecans**
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Place the unsweetened chocolate, semisweet chocolate, and butter in the top of a small double boiler or in a bowl set over simmering water. Stir until melted and smooth. Remove from heat and let cool. Alternatively, mix the chocolate and butter and microwave for 30 seconds. Stir and repeat until melted and smooth, then let cool.
- Mix together the flour, baking powder, and salt, and set aside.
- With an electric mixer, beat the eggs, sugar, coffee or espresso, and vanilla at high speed for 3 minutes or until pale and fluffy.
- Fold in the cooled melted chocolate, followed by the flour mixture. Scrape sides of bowl as needed, then stir in the nuts. Make sure your dough is not at all warm, then stir in the chips.
- At this point the dough might still be a bit runny. Chilling it will make the cookies less glossy, so rather than chill it just let it stand for 10 minutes.
- Use a ⅓-cup metal measuring cup to measure the amount of batter for each cookie, put five cookies on each cookie sheet, one in the middle and one toward each corner. Use a rubber spatula to push the mixture into the measuring cup and then to scoop it out onto the lined sheet (the dough is gooey). Do not flatten.
- Bake one sheet at a time or two sheets at a time, reversing the sheets top to bottom and front to back once during baking to ensure even baking. Bake for 16 to 17 minutes-no longer. The surface of the cookies will be dry but the insides will still be soft. Maida Notes: "There is really no way to test these; just use a portable oven thermometer before baking to be sure your oven is right, and then watch the clock."
- When the cookies have cooled, use a wide metal spatula to release them and turn them over to air the bottoms a bit.
