Upper Crust Bakery Black Gold Cookies

Ingredients:
  • 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
MoreRecipes.com image placeholder
Preparation:

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
Date:



  • print page button