Triple Chocolate Whoppers

Health score
7%
Triple Chocolate Whoppers
45 min.
10
576kcal
100%sweetness
10.3%saltiness
2.65%sourness
7.89%bitterness
8.65%savoriness
89.95%fattiness
0%spiciness

Ingredients

  • ounces baker's chocolate such as valrhona or callebaut, chopped into large chunks
  • teaspoons double-acting baking powder 
  • 0.8 cup brown sugar 
  • 0.8 cup brown sugar 
  • oz baker's chocolate unsweetened chopped
  •  eggs 
  • teaspoon espresso powder instant
  • 0.5 cup pecans chopped
  • 0.5 teaspoon sea salt 
  • cup semi chocolate chips 
  • 0.5 cup unbleached flour all-purpose
  • 0.5 cup butter unsalted cold cut into ½ inch cubes (1 stick)
  • teaspoon vanilla extract pure
  • cup walnut pieces coarsely chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • double boiler
  • hand mixer
  • wax paper
  • ice cream scoop

Directions

  1. Preheat the oven to 325 degrees F (163 degrees C).Lightly grease 2 baking sheets. Set aside.
  2. 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.
  3. Remove immediately. Stir to blend the butter and chocolate off the heat, and set aside.
  4. Combine the eggs, espresso powder, and vanilla extract in a large bowl and cream together using an electric mixer.
  5. Add the brown sugar and mix until creamy.In a separate bowl, sift together the flour, baking powder, and sea salt. Set aside.
  6. Add the melted chocolate and butter to the egg mixture and blend together using an electric mixture. Then add the flour mixture and stir by hand just until the dry ingredients and are moist.
  7. Add the chopped nuts and the chocolate chips to the chocolate and flour mixture folding them in gently. Note: The dough will be relatively soft.Drop by large tablespoonfuls onto the greased baking sheets at least 3 inches apart. If you want your cookies to look uniform in size then use a 2 oz. cookie or ice cream scoop.
  8. Bake immediately to prevent the chocolate from hardening for 10 to 12 minutes. Rotate the pan halfway through the baking time. The cookies will still be very soft and sticky inside, but do not overcook the cookies or they will be crispy, rather than chewy. Cool for 10 minutes on the baking sheets before gently removing the whoppers to a baking rack to cool completely.Store the cookies in an airtight container separating the layers with wax paper.Makes about 1 dozen 3-inch cookies

Nutrition Facts

Calories576kcal
Protein5.35%
Fat58.64%
Carbs36.01%

Properties

Glycemic Index
18.9
Glycemic Load
3.33
Inflammation Score
-7
Nutrition Score
17.179565217391%

Flavonoids

Cyanidin
0.9mg
Delphinidin
0.4mg
Catechin
14.98mg
Epigallocatechin
0.31mg
Epicatechin
32.21mg
Epigallocatechin 3-gallate
0.13mg

Taste

Sweetness:
100%
Saltiness:
10.3%
Sourness:
2.65%
Bitterness:
7.89%
Savoriness:
8.65%
Fattiness:
89.95%
Spiciness:
0%

Nutrients percent of daily need

Calories:575.88kcal
28.79%
Fat:40.46g
62.25%
Saturated Fat:18.48g
115.49%
Carbohydrates:55.89g
18.63%
Net Carbohydrates:49.22g
17.9%
Sugar:39.46g
43.84%
Cholesterol:58.22mg
19.41%
Sodium:231.73mg
10.08%
Caffeine:36.76mg
12.25%
Protein:8.31g
16.62%
Manganese:1.9mg
95.24%
Copper:1.24mg
62.25%
Magnesium:137.33mg
34.33%
Iron:6.1mg
33.91%
Fiber:6.66g
26.65%
Phosphorus:238.48mg
23.85%
Zinc:3.46mg
23.05%
Selenium:9.84µg
14.05%
Calcium:132.59mg
13.26%
Potassium:433.57mg
12.39%
Vitamin B1:0.12mg
8.27%
Vitamin A:345.67IU
6.91%
Folate:25.88µg
6.47%
Vitamin B2:0.1mg
6.14%
Vitamin B6:0.12mg
5.89%
Vitamin E:0.74mg
4.91%
Vitamin K:4.84µg
4.61%
Vitamin B5:0.42mg
4.24%
Vitamin B3:0.79mg
3.97%
Vitamin D:0.35µg
2.31%
Vitamin B12:0.13µg
2.17%
Source:Foodista