Maida Heatter’s Chocolate Whoppers are a classic double chocolate cookie beloved by bakers and restaurants alike. Variations of the recipe have appeared under different names — from the “Chocolate Gobs” served at The Soho Charcuterie to “Charlie’s Cookies” at Sonrisa Bakery in Rancho Santa Fe, CA — which shows how widely enjoyed these cookies have been for decades.
I prefer to call them Maida’s Chocolate Whoppers in tribute to the late home baker who created so many memorable desserts. They’ve become my go-to rich, double chocolate cookie — one I return to again and again.
Over the years I’ve taken imperfect photos and baked batches that didn’t turn out as well as I’d hoped, usually because I tried to scale the recipe, substituted ingredients, or rushed. To help others succeed, I’ve updated the photos and included practical tips for making dependable, delicious Chocolate Whoppers every time.
Chocolate Whoppers Tips
- Allow the melted chocolate and butter mixture to cool completely before adding it to the batter. If it’s warm, the batter will be too loose and the cookies won’t set properly.
- Do not substitute the unsweetened chocolate with sweeter bars or very high‑percentage chocolate. Use unsweetened baking chocolate for balance; you can choose any brand you trust.
- Sifting the flour is unnecessary unless your flour is unusually lumpy. The original recipe calls for 1/4 cup sifted, but most home flours are fine without sifting.
- Use cold eggs and an electric mixer to beat the eggs, sugar, espresso, and vanilla until the mixture is thick, pale, and fluffy. This step gives the cookies lift and structure.
- Nuts are a defining element of these cookies. If you don’t like nuts, this recipe may not be the best choice — Maida’s Whoppers include chopped, toasted nuts for texture and flavor.
Recipe
Maida’s Chocolate Whopper Cookies
Anna
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Ingredients
- 2 ounces unsweetened chocolate, chopped (56 grams)
- 6 ounces semisweet chocolate, chopped (170 grams)
- 3 ounces unsalted butter (about 6 tablespoons) (84 grams)
- ¼ cup all-purpose flour (30 grams)
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons powdered espresso (not granular instant coffee)
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate morsels (170 grams)
- 2 cups toasted, chopped walnuts and/or pecans
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Place the unsweetened chocolate, semisweet chocolate, and butter in the top of a small double boiler or in a heatproof bowl set over simmering water. Stir until melted and smooth. Remove from heat and let cool. Alternatively, microwave in 30‑second bursts, stirring between intervals, until melted; then cool.
- Whisk together the flour, baking powder, and salt; set aside.
- With an electric mixer, beat the eggs, sugar, powdered espresso, and vanilla at high speed for about 3 minutes, until the mixture is pale and fluffy.
- Gently fold in the cooled melted chocolate, then fold in the flour mixture. Scrape the bowl as needed, then stir in the toasted nuts. Ensure the dough feels cool before folding in the chocolate morsels.
- If the dough seems slightly loose, let it rest for about 10 minutes rather than chilling; this reduces glossiness while keeping the right texture.
- Use a 1/3‑cup metal measuring cup to portion the dough (the batter is gooey). Place five mounds on each sheet—one in the center and four toward the corners—leaving space to spread. Do not flatten.
- Bake one or two sheets at a time, rotating and swapping positions halfway through for even baking. Bake 16 to 17 minutes—no longer. The tops should look dry while the centers remain soft. (Maida advised confirming your oven temperature with a thermometer and timing carefully.)
- When the cookies are cool enough to handle, use a wide metal spatula to release them and turn them over briefly to air the bottoms.