Print Recipe

Upper Crust Bakery Black Gold Cookies

RG

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. 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.

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

Source: The Upper Crust Bakery - Austin, Texas


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