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Black Gold Cookies

Author/Submitted by: Posted To Recipelu 12/17/98
Servings: 12
Categories: Chocolate / Cookies / Desserts

3  ounces  unsweetened chocolate, coarsely chopped
18  ounces  semisweet chocolate, coarsely chopped
1/2  cup  unsalted butter, plus 1 tablespoon, softened
3  large  eggs
1  cup  sugar, plus 2 tablespoons
1  tablespoon  instant espresso powder
1  tablespoon  vanilla
6  tablespoons  sifted all-purpose flour
3/4  teaspoon  salt
1/2  teaspoon  baking powder
1 1/2  cups  walnuts
1 1/2  cups  pecans

1. Preheat oven to 325F.

2. 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.

3. 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.

4. 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.

5. 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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