Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Featured in Cookbooks

Chocolate Whoppers

These giant and soft cookies have been used to make the ultimate ice cream sandwich. Just get a pint of ice cream and cut it into rounds right through the container. Peel off the container and place the ice cream disks in between two cookies. If you like banana ice cream, then this chocolate and banana ice cream sandwich will make your head swim!

Yield: 2 dozen

6
oz Semisweet chocolate chopped into chunks
2
oz unsweetened Chocolate chopped into chunks
6
tbs Butter unsalted
2
Large eggs
1
tsp Plus 2 Tsp instant espresso powder
2
tsp Vanilla Extract
¾
cup Sugar
⅓
cup All-pour flour
1
tsp Baking Powder
½
tsp Salt
2
cups Coarsely chopped waltnuts
1
cup semisweet chocolate chips (6 oz)

1. Preheat oven to 325.

2. Lightly grease 2 baking sheets and set aside (I use parchment).

3. Melt together the semisweet and unsweetened chocolate and butter in a double boiler over low heat until just melted. Stir to blend.

4. Cream eggs, espressco powder and vanilla in large bowl of electric mixer. Add sugar and mix until thick and creamy.

5. Sift flour, baking powder, and salt in a separate bowl and stir to mix. Set aside.

6. Add chocolate mixture to the egg mixture and blend until well combined. Add flour mixture and stir just until the dry ingredients are moist.

7. Fold in the walnuts and chocolate chips. (Note: the batter will be very moist – similar to the consistency of cake batter.)

8. Scoop the batter with a ¼ cup (2 oz.) ice cream scoop or by the heaping Tsp and drop onto the prepared baking sheets about 3 inches apart. (Note : Bake right aways before the chocolate begins to cool and harden.)

9. Bake 10 – 12 minutes, turning the baking sheets once during cooking times. The cookies will still be very gooey inside and soft, but do not overcook or the cooled cookies will be dry.

Cool 10 minutes on the baking sheets before gently removing the whoppers to a baking rack to cool completely.