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Black Gold Cookies
Author/Submitted by:
Posted To Recipelu WJS1221@aol.com 12/17/98
Servings: 12
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 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
Directions:
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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