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Black Gold Cookies

Source of Recipe


Gourmet, June 1996






List of Ingredients



• 3 ounces unsweetened chocolate, chopped coarse
  
• 18 ounces semisweet chocolate, chopped coarse
  
• 1 stick (1/2 cup) plus 1 Tbsp unsalted butter, softened
  
• 3 large eggs
  
• 1 cup plus 2 Tbsp sugar
  
• 1 Tbsp instant espresso powder
  
• 1 Tbsp vanilla extract
  
• 6 Tbsp sifted all-purpose flour
  
• 1/2 tsp baking powder
  
• 3/4 tsp salt
  
• 1-1/2 cups walnuts
  
• 1-1/2 cups pecans
  






Instructions



1. Preheat oven to 325º F. In a double boiler or a metal bowl set over a pan of barely simmering water, melt unsweetened chocolate, 9 ounces of semisweet chocolate, and butter, stirring occasionally. Remove top of double boiler or bowl from heat.
   
   
2. In a bowl with an electric mixer, beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth. In a small bowl, whisk together flour, baking powder and salt, and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.
   
   
3. Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on rack.
   
   Makes 12 (3- to 4-inch) cookies.