sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Featured Site
  Easy Cake Recipes
 Hideout Search
Google

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.


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.