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Black Gold Cookies
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- #3923
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1/2 cup unsalted butter, softened PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon unsalted butter, softened
3 large eggs
1 cup sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cup walnuts
1 1/2 cup pecans
directions
Preheat oven to 325 degrees 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, 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.
added by
thechef59
nutrition data
Nutritional data has not been calculated yet.
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