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Black Gold Cookies




Source of Recipe


Chyrel


Recipe Introduction


This amazing recipe is slightly adapted from Marcel Desaulniers' "Death by
Chocolate Cookies." It contains more than a tablespoon of chocolate for
every teaspoon of flour!


List of Ingredients







6 tablespoons all-purpose
flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces bittersweet
chocolate, coarsely chopped
2 ounces unsweetened
chocolate, coarsely chopped
6 tablespoons unsalted
butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla
extract



Recipe



Line sheets with parchment and set
oven racks at upper middle and bottom levels. Preheat oven to 325 degrees.

Stir together the flour, baking powder and salt and set aside. In the
microwave on low power, stirring often, melt together 6 ounces only of the
bittersweet chocolate, all of the unsweetened chocolate and all of the butter.
Set aside.

Beat together the eggs, sugar and vanilla in a large bowl for several minutes
until soft and well blended. Scrape down the sides and bottom of the bowl.
Add the melted chocolate mixture and beat on medium speed until
incorporated.

Scrape down the bowl and add the dry ingredients and the remaining 4
ounces of bittersweet chocolate. Mix on low just until incorporated -- do not
overmix. Dough will be fairly fluid.

Using a heaping tablespoonful of dough for each cookie, portion no more
than 9 cookies per cookie sheet. Place cookie sheets on preset oven rack
levels and bake 4 to 5 minutes, then reverse the cookie sheets, putting the one
from the upper middle rack on the bottom rack and vice versa. Bake another
4 to 5 minutes.

Remove cookie sheets from heat and allow to cool about 10 minutes before
removing cookies to a wire rack to finish cooling completely.

Makes about 3 dozen 2 1/2-inch cookies.