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Chocolate Whoppers - Chocolate Gobs
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Serves/Makes:15 Tremendous Cookies

  • 2 oz (56 grm). unsweetened chocolate
  • 6 oz (168 grm). semisweet chocolate
  • 3 oz (84 grm). (3/4 stick) unsalted butter
  • 1/4 cup (60 ml) sifted all-purpose flour
  • 1/4 tsp (1 ml). double-acting baking powder
  • 1/2 tsp (2 ml). salt
  • 2 large eggs
  • 3/4 cup (175 ml) granulated sugar
  • 2 tsp (10 ml). powdered (not granular) instant coffee or espresso
  • 2 tsp (10 ml). vanilla extract
  • 6 oz (168 grm). semisweet chocolate chips *
  • 4 oz (112 grm). (generous 1 cup) walnuts, broken into large pieces
  • 4 oz (112 grm). (generous 1 cup) toasted pecans, broken into large pieces**
  • Adjust two racks to divide the oven into thirds.
  • If you are baking only one sheet, adjust a rack to the middle of the oven.
  • Heat oven to 350 degrees (175 C.).
  • Line cookie sheets with baking pan liner paper (first choice) or aluminum foil shiny side up (second choice); you will need 3 pieces of paper or foil for 3 cookie sheets.
  • If you don't have enough sheets, 1 or 2 pieces of paper or foil can wait their turn.
  • Place the unsweetened chocolate, semisweet chocolate, and the butter in the top of a small double boiler over hot water on moderate heat.
  • Cook, covered, for a few minutes.
  • Then stir occasionally until melted and smooth.
  • Sift flour, baking powder and salt together; set aside.
  • In small bowl of an electric mixer beat eggs, sugar, coffee or espresso, and vanilla at high speed for 1 or 2 minutes.
  • Beat in melted chocolate mixture (which may still be quite warm) on low speed just to mix.
  • Add the flour mixture and again beat on low speed just to mix, scraping the sides of the bowl as necessary with rubber spatula to incorporate the ingredients.
  • Remove from the mixer and transfer to a large bowl.
  • Stir in semisweet chocolate chips, walnuts and toasted pecans.
  • Use a 1/3-cup metal measuring cup to measure the amount of batter for each cookie.
  • Put 5 cookies on each cookie sheet, 1 in the middle and 1 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 the tops.
  • Bake 2 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 be soft.
  • 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.
  • If the sheets have four rims the cookies and papers or foil will have to wait on the sheets until cool.
  • If you have used cookie sheets with only one or two raised rims, you can slide the papers or foil off the sheets and let stand until the cookies are cool(It is not necessary to let the sheet cool before sliding it under another paper or foil with unbaked cookies on it).
  • When cookies have cooled, use a wide metal spatula to release them and turn them over to air the bottoms a bit.
  • I wrapped these individually in clear cellophane, and I know of a few bakeries that do the same and charge up to $2.00 for each cookie.
  • Makes 15 Tremendous Cookies.

* If you wish, in place of semisweet chocolate chips, use 6 ounces of Tobler Tradition or Lindt Excellence or any similar chocolate, cut into 1/2-inch chunks.

** To Toast Pecans: Pecans occasionally become limp after they are frozen, so I toast them. Toasted pecans are so great that now I toast all pecans (those that have been frozen and those that have not) before using them, as follows. Place them in a shallow pan in the middle of a preheated 350 degree oven for 15 to 20 minutes, stirring them occasionally, until they are very hot but not until they become darker in color.

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