Ingredients

The following ingredients have 4 Servings
  • ½ cup (113g) unsalted butter (softened)
  • ⅔ cup (134g) granulated sugar
  • ½ cup (100g) brown sugar (packed)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups (156g) all-purpose flour
  • ½ cup (41g) unsweetened natural cocoa powder
  • 1 teaspoon cornstarch
  • ½ teaspoon espresso powder ((optional))
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (122g) Whoppers (about 55 candies) (roughly chopped)

Instruction

  • Add softened butter, granulated sugar, and brown sugar to a mixing bowl. Cream using an electric mixer on medium to medium-high speed for 2 minutes, or until the mixture is light, creamy, and fluffy. Add the egg and vanilla extract and mix in until well combined.
  • In a separate mixing bowl add the flour, cocoa powder, cornstarch, espresso powder, baking soda, baking powder, and salt. Whisk well to evenly combine everything.
  • Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Stir in the chopped Whoppers.
  • Tightly cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, up to overnight.
  • When ready to bake, take the bowl out of the fridge for about 10 minutes while you heat the oven to 350°F (177°C). Line large baking sheets with parchment paper.
  • Using a one-and-a-half Tablespoon capacity cookie scoop, scoop and shape round balls of dough and place them on the prepared baking sheets with at least two inches of room between them.
  • Bake on a middle rack in the oven for 10-12 minutes, or until the edges have firmed and the tops appear dry. They will still be soft when lightly pressed. Remove the baking sheets from the oven and let the Whoppers cookies rest for 10 minutes before carefully transferring them to a wire rack so that they can cool completely.