Triple Chocolate Whoppers
Total Steps
9
Ingredients
13
Tools Needed
12
Ingredients
- 6 ounce high quality semisweet baking chocolate, such as Valrhona or Callebaut, chopped into large chunks
- 2 ounce unsweetened chocolate chopped into large chunks
- 6 tablespoon unsalted butter
- 2 large organic eggs
- 1-2 teaspoon instant espresso powder
- 2 teaspoon pure vanilla extract
- 3/4 cup brown sugar
- 1/2 cup all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup coarsely chopped walnuts
- 1 cup coarsely chopped pecans
- 1 cup good quality semisweet chocolate chips, such as Ghiradelli (6 oz.)
Instructions
Step 1
Preheat the oven to 325 degrees F (163 degrees C).
Step 2
Lightly grease 2 baking sheets. Set aside.
Step 3
Combine semisweet chocolate, unsweetened chocolate chunks, and butter in a double boiler. Melt the chocolate over low heat until just melted, stirring occasionally. Be careful not to burn the chocolate. Remove immediately. Stir to blend the butter and chocolate off the heat, and set aside.
Step 4
Combine the eggs, espresso powder, and vanilla extract in a large bowl and cream together using an electric mixer. Add the brown sugar and mix until creamy.
Step 5
In a separate bowl, sift together the flour, baking powder, and sea salt. Set aside.
Step 6
Add the melted chocolate and butter to the egg mixture and blend together using an electric mixer. Then add the flour mixture and stir by hand just until the dry ingredients are moist.
Step 7
Add the chopped nuts and the chocolate chips to the chocolate and flour mixture, folding them in gently. The dough will be relatively soft.
Step 8
Drop by large tablespoonfuls onto the greased baking sheets at least 3 inches apart. For uniform cookies, use a 2 oz. cookie or ice cream scoop. Bake immediately for 10 to 12 minutes. Rotate the pan halfway through the baking time. Do not overcook; cookies should be very soft and sticky inside, not crispy. Cool for 10 minutes on the baking sheets before gently removing to a baking rack to cool completely.
Step 9
Store the cookies in an airtight container, separating the layers with wax paper.