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This double-chocolate espresso cookie recipe is a must-make for any chocolate lover

This double-chocolate espresso cookie recipe is a must-make for any chocolate lover
Recipe: Julienne's double-chocolate espresso walnut cookies (Ricardo DeAratanha / Los Angeles Times)

When you're craving a little — or a lot — of chocolate, it's hard to turn down a double-chocolate espresso walnut cookie from Julienne in San Marino. The cookie recipe, which combines melted semisweet chocolate with chunks of bittersweet chocolate folded in at the last minute, makes for a cookie that is delicately crisp on the outside and almost fudgelike in the center. A touch of espresso powder heightens the chocolate flavor, and chopped walnuts add extra crunch. Just be sure to have a big glass of milk and a big stack of napkins at the ready.

Julienne, a longtime San Marino institution, was opened by the late Susan Campoy in 1985. Her love of cooking and entertaining prompted Campoy to start a home-based catering business, which later turned into Julienne. Her operation expanded over the years to include a gourmet market, where you can buy the chocolate espresso walnut cookies, along with her graham cracker chewy bars.

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JULIENNE'S DOUBLE-CHOCOLATE ESPRESSO WALNUT COOKIES

Total time: 1 hour, 15 minutes plus cooling time | Makes about 2 dozen cookies

Note: Adapted from Julienne in San Marino. The cookies are best served the day they are made, but are also delicious the next day. Store them in an airtight container at room temperature.

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

1. Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.

2. In a large, heavy-bottomed saucepan, melt the semisweet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.

3. In a medium bowl, whisk together the flour, baking powder and salt.

4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

5. Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not overbake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to a rack and cool the cookies completely before removing. Remove the cookies gently using a metal spatula.

Each serving: 347 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 23 grams fat; 11 grams saturated fat; 45 mg cholesterol; 25 grams sugar; 73 mg sodium.

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