Name: Black Gold Cookies
Yield: Makes twelve 3- to 4-inch cookies
Ingredients: 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; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1 1/2 cups walnuts; 1 1/2 cups pecans

Recipe information

Yield
Makes twelve 3- to 4-inch cookies

Ingredients

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

3/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 cups walnuts

1 1/2 cups pecans

Preparation

Step 1
Preheat oven to 325°F..
Step 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.
Step 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.
Step 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.
Step 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.

TagsCookie Dessert Coffee Beverages Chocolate Walnut Nut Pecan Baking Electric Mixer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes