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Black Gold Cookies




Source of Recipe


Source: The Upper Crust Bakery - Austin, Texas


List of Ingredients








3 oz. unsweetened chocolate, chopped coarse
18 oz. semisweet chocolate, chopped coarse
1 stick (1/2 C.) + 1 T. unsalted butter, softened
3 large eggs
1 C. + 2 T. granulated sugar
1 T. instant espresso powder
1 T. vanilla extract
6 T. sifted all-purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
1 1/2 C. walnuts
1 1/2 C. pecans

Preheat oven to 325°F.

In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.

In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla extract 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.

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 a rack. Yields 12 (3- to 4-inch) cookies.


Recipe