Big Chocolate Cookies Recipe

5 1 1
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Big Chocolate Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
The combination of different kinds of chocolate makes these cookies irresistible. Friends and family are delighted to have a "big" cookie to enjoy. —Marie Macy, Fort Collins, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 6 tablespoons butter
  • 6 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate
  • 2 eggs
  • 3/4 cup sugar
  • 2 teaspoons instant coffee granules
  • 1 tablespoon boiling water
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup coarsely chopped walnuts
  • 1 cup coarsely chopped pecans

Directions

In a microwave, melt butter with semisweet and unsweetened chocolate; stir until smooth. Cool. In a large bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water.
Beat in the coffee, vanilla and cooled chocolate mixture to egg mixture. Combine flour, salt and baking powder; gradually add to the egg mixture and mix well. Stir in chocolate chips and nuts.
Drop by 1/3 cupfuls 4 in. apart onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until firm. Cool for 4 minutes before removing to wire racks. Yield: 1 dozen.
Editor's Note: 1/4 cup flour is the correct amount.
Originally published as Big Chocolate Cookies in Best of Country Cookies 1999, p35

Nutritional Facts

1 each: 345 calories, 26g fat (8g saturated fat), 51mg cholesterol, 177mg sodium, 28g carbohydrate (22g sugars, 3g fiber), 6g protein.

  • 6 tablespoons butter
  • 6 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate
  • 2 eggs
  • 3/4 cup sugar
  • 2 teaspoons instant coffee granules
  • 1 tablespoon boiling water
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup coarsely chopped walnuts
  • 1 cup coarsely chopped pecans
  1. In a microwave, melt butter with semisweet and unsweetened chocolate; stir until smooth. Cool. In a large bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water.
  2. Beat in the coffee, vanilla and cooled chocolate mixture to egg mixture. Combine flour, salt and baking powder; gradually add to the egg mixture and mix well. Stir in chocolate chips and nuts.
  3. Drop by 1/3 cupfuls 4 in. apart onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until firm. Cool for 4 minutes before removing to wire racks. Yield: 1 dozen.
Editor's Note: 1/4 cup flour is the correct amount.
Originally published as Big Chocolate Cookies in Best of Country Cookies 1999, p35

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sugarcrystal User ID: 5836839 252795
Reviewed Aug. 16, 2016

"These are really good, I used only walnuts though because that's all I had on hand."

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