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The Upper Crust Bakery Black Gold Cookies

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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 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.
  4. Add espresso powder, vanilla extract and chocolate mixture, beating until smooth.
  5. In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined.
  6. Stir in remaining semisweet chocolate and nuts until combined well.
  7. Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets.
  8. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake).
  9. Cool cookies on a rack.

Yield: 12 (3- to 4-inch) cookies

Source: The Upper Crust Bakery - Austin, Texas