Upper Crust Bakery Black Gold Cookies
- 3 oz unsweetened chocolate, chopped coarse
- 18 oz semisweet chocolate, chopped coarse
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
- 3 large eggs
- 1 cup plus 2 tablespoons granulated sugar
- 1 Tbsp instant espresso powder
- 1 Tbsp vanilla extract
- 6 Tbsp sifted all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 1/2 cups walnuts
- 1 1/2 cups 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.Makes 12 Source:
Submitted by: Recipe Group Member
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