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Black Gold Cookies

 

 

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Twilight Cafe
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McBride, Danny
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Black Gold Cookies
The Upper Crust Bakery - Austin, TX
 Gourmet June 1996

Gourmet – One Year Subscription 

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

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 re-
move 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.
Makes twelve 3- to 4-inch cookies.
 

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