Black Gold Cookies
Source of Recipe
Internet
List of Ingredients
Yield: 12 servings
3 oz Unsweetened chocolate,
Chopped coarse
18 oz Semisweet chocolate, chopped
Coarse
1 Stick (1/2 cup) plus 1 Tbsp unsalted butter, softened
3 large Eggs
1 cup Plus 2 tablespoons sugar
1 Tbsp Instant espresso powder
1 Tbsp Vanilla
6 Tbsp Sifted all-purpose flour
3/4 tsp Salt
1/2 tsp Baking powder
1 1/2 cup Walnuts
1 1/2 cup Pecans
Recipe
Preheat oven to 325 degrees 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, 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.
Makes twelve 3- to 4-inch cookies.
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