Upper Crust Bakery Black Gold Cookies

Yield: 12 (3 to 4 inch) cookies

Ingredients

• 3 ounces unsweetened chocolate, chopped coarse
• 18 ounces semisweet chocolate, chopped coarse
• 1 stick (1/2 cup) + 1 tablespoon unsalted butter, softened
• 3 large eggs
• 1 cup + 2 tablespoons granulated 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

Instructions

1. Heat oven to 325 degrees F.
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 extract 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.

Attribution

The Upper Crust Bakery - Austin, Texas