CHOCOLATE WHOPPERS

CHOCOLATE WHOPPERS image

Number Of Ingredients 13

Ingredients

(Chocolate Gobs)2 ounces unsweetened chocolate
6 ounces semisweet chocolate
3 ounces ( 3/4 stick) unsalted butter
1/4 cup sifted flour
1/4 teaspoon double-acting baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
2 teaspoons instant coffee or espresso powder (not granules)
2 teaspoons vanilla extract
1 cup semisweet chocolate morsels
1 cup walnuts, broken into large pieces
1 cup toasted pecans, broken into large pieces*

Steps:

Adjust two oven racks to divide the oven into thirds and preheat the oven to 350-degrees. Line 3 cookie sheets with baking pan liner paper or aluminum foil, shiny side up. Place the unsweetened chocolate, semisweet chocolate and butter in the top of a small double boiler over hot water on medium heat. Cook, covered, for a few minutes. Then stir occasionally until melted and smooth. Remove the top of the double boiler and set aside, uncovered, to cool slightly. Sift together the flour, baking powder and salt; set aside. In the small bowl of an electric mixer, beat the eggs, sugar, coffee and vanilla at high speed for two minutes. Beat in the melted chocolate mixture on low speed just to mix. Add the sifted ingredients and again beat on low speed just to mix, scraping the sides of the bowl as necessary with a rubber spatula to incorporate the ingredients. Remove from the mixer and transfer to a larger bowl. Stir in the chocolate morsels, walnuts and pecans. Use a -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 two sheets at a time. Bake for 16 to 17 minutes -- no longer. The surface of the cookies will be dry but the insides will be soft. Slide the papers or foil pieces off the sheets and let stand until the cookies are cool. When the cookies have cooled, use a wide metal spatula to release them and turn them over to air the bottoms a bit. Makes 15 tremendous cookies. *To toast pecans: Spread in single layer on a baking sheet and toast in a 305-degree oven until golden. Per cookie: 334 calories, 5 grams protein, 25 grams fat, 29 grams carbohydrates, 49 milligrams cholesterol, 101 milligrams sodium.