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THESE COOKIES ARE SOOOO GOOOOOOD. Super rich and fudgy like a brownie on the inside with a hint of coffee and a crisp outside. Also did I mention that they’re gigantic?? Who doesn’t love a gigantic chocolate cookie. This is Maida Heatter’s recipe for Chocolate Whoppers. I prefer to call them Mocha Brownie Cookies because Whoppers makes me think of those malted milk balls.
Who is Maida Heatter, you say? She was a pastry chef who wrote all of these amazing dessert cookbooks. And she lived until she was 102!!! So you can’t say dessert isn’t good for you; she probably ate it every day. This recipe is from her Book of Great Desserts and it is a favorite of my family’s. The crispy top! The gooey middle! The chocolate chunks! Sooo good. And easy!
Ingredients You’ll Need
- Unsweetened baking chocolate
- Semisweet chocolate chips
- Butter (I always use salted, I don’t care what anyone says!)
- All-purpose flour
- Baking powder
- Instant coffee powder/granules (This is optional if you hate coffee but it really boosts the chocolatey flavor!)
- Vanilla extract
- Maldon or coarse sea salt for topping
This is how easy it is to make Giant Fudgy Mocha Brownie Cookies
Melt butter, half the chocolate chips, and unsweetened chocolate together. Measure out the flour, baking powder, and salt and set aside. Beat together eggs, sugar, vanilla, and instant coffee. Beat chocolate mixture into egg mixture. Mix flour mixture and second cup chocolate chips into the egg/melted chocolate mixture. Measure out cookies on the baking sheet, and bake! They come together so fast and you will be stuffing your face with them in no time.
A few notes
You gotta, gotta, GOTTA use a silicone mat, parchment paper, or aluminum foil to line your baking sheet. I use my handy dandy silicone mats for this, and I love them! Otherwise your cookies will stick to the pan and you’ll never be able to get them off and you’ll be so sad.
You also GOTTA bake these one sheet at a time. Honestly, I’m not totally sure why, but my mom wrote in the margin of her cookbook “ONE AT A TIME!!!” so I’m going with it. She’s made this recipe a million times so I trust her, plus I’ve never made it any other way.
Maida adds 1/2 cup each of walnuts and pecans but I think these cookies are better JUST chocolate. Go ahead and add nuts with the chocolate chips if you want.
Can’t get enough of dessert? Me either!
Try these recipes…
- Oreo Cheesecake Brownies
- No-Bake Crispy Oatmeal Peanut Butter Bars with Chocolate
- Toffee with Dark Chocolate & Honey-Roasted Peanuts
- Pecan Crunch Rice Krispie Treats
Super rich and fudgy with a crispy outside and brownie-like inside, pops of chocolate chips, and a hint of coffee. Did I mention they are giant??
From Maida Heatter’s Book of Great American Desserts
- 2 ounces unsweetened baking chocolate
- 2 cups semisweet chocolate chips, divided
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons instant coffee powder/granules
- 2 teaspoons vanilla extract
- Maldon or kosher salt for topping
- Preheat oven to 350° and set one oven rack to the middle of the oven.
- Prepare baking sheets with silicone mats, parchment paper, or aluminum foil. (This is non-negotiable!)
- In a glass measuring cup or bowl, melt 2 ounces unsweetened chocolate, 1 cup semisweet chips, and 6 tbsp butter in the microwave for 1 minute, then let chocolate sit in its butter hot tub for a few more minutes until fully melted.
- In a small bowl, add 1/4 cup flour, 1/4 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl, beat 2 eggs, 3/4 cup sugar, 2 tsp instant coffee, and 2 tsp vanilla with a handheld mixer (or whisk) until smooth. Then add melted chocolate mixture and beat until mixed.
- Add flour mixture and the second cup of chocolate chips and stir with a spatula until just combined. Dough is ready!
- We are making ⅓ cup cookies, 5 to a sheet, 1 sheet at a time. Scoop ⅓ cup dough into each corner (not actually IN the corner… like a few inches away from the corner. You know what I mean right?) and one in the middle. Don’t flatten the cookies.
- Bake for 16–17 minutes, then let cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
- Repeat steps 7–8 for second sheet of cookies.
- Maida adds 1/2 cup each of walnuts and pecans but I think these cookies are better JUST chocolate. Go ahead and add nuts when you add the chocolate chips if you want.
Keywords: chocolate, mocha, brownie
This post was updated March 7, 2022. The name was changed and more information was added, but the recipe itself has not changed… probs because it’s perfect.