Maida's Double Chocolate Walnut Whopper Cookies with Espresso
These oversized bakery-style chocolate cookies pack an intense chocolate punch with three types of chocolate plus espresso powder for depth. The technique creates cookies with crispy edges and fudgy centers - each one weighs about 1/3 cup of dough. Maida Heatter's famous recipe produces dramatically large cookies perfect for serious chocolate lovers or when you want to make an impressive dessert statement. The key is using a measuring cup to portion the gooey dough and not overbaking despite their soft appearance.
Ingredients
- 2 ounces unsweetened chocolate, chopped
- 6 ounces semisweet chocolate, chopped
- 3 ounces unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup granulated sugar
- 2 teaspoons powdered espressoinstant coffee powder1:1dietary
slightly less intense coffee flavor
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate morselsdark chocolate chunks1:1dietary
more intense chocolate flavor
- 2 cups walnuts and/or pecans, toasted and choppedhazelnuts or almonds1:1dietary
different nut flavor profile
Instructions
- 1
Preheat oven to 350°F and line two cookie sheets with parchment paper
- 2
Melt unsweetened chocolate, semisweet chocolate, and butter in double boiler or microwave until smooth, then let cool
- 3
Mix flour, baking powder, and salt in separate bowl
- 4
Beat eggs, sugar, espresso powder, and vanilla at high speed for 3 minutes until pale and fluffy
- 5
Fold in cooled melted chocolate, then flour mixture
- 6
Stir in nuts, then chocolate morsels when dough is completely cool
- 7
Let dough stand 10 minutes if runny
- 8
Use 1/3-cup measuring cup to portion dough onto sheets, 5 cookies per sheet
- 9
Bake one or two sheets for 16 to 17 minutes, rotating once during baking
- 10
Cool on sheets, then flip cookies to air bottoms
Tips
Use a portable oven thermometer to verify your oven temperature before baking - these cookies rely on precise timing
Don't chill the dough as it makes cookies less glossy; instead let runny dough stand 10 minutes to thicken
Use powdered espresso rather than instant coffee granules for better incorporation and flavor
Good to Know
airtight container at room temperature up to 1 week
dough can be portioned and refrigerated up to 2 days, bring to room temperature before baking
at room temperature for best texture
Common Mistakes
don't overbake even if centers look underdone to avoid dry cookies
don't add chocolate chips while dough is warm to prevent melting
don't flatten portions as cookies spread naturally
Substitutions
slightly less intense coffee flavor
different nut flavor profile
more intense chocolate flavor
FAQ
Can I make these cookies smaller?
Yes, use a smaller measuring tool but reduce baking time to 12-14 minutes and watch carefully as smaller cookies bake faster.
What if I don't have powdered espresso?
Grind instant coffee granules in a spice grinder until powdered, or use instant coffee but expect slightly less smooth incorporation.
How long do these cookies keep?
Store in airtight container at room temperature for up to one week, or freeze for up to 3 months.