Black gold cookies
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Unsweetened chocolate; coarsely chopped |
| 18 | ounces | Semisweet chocolate; coarsely chopped |
| ½ | cup | Unsalted butter; softened |
| 1 | tablespoon | Unsalted butter; additional- softened |
| 3 | larges | Eggs |
| 1 | cup | Sugar |
| 2 | tablespoons | Sugar; additional |
| 1 | tablespoon | Instant expresso powder |
| 1 | tablespoon | Vanilla extract |
| 6 | tablespoons | Unsifted flour |
| ½ | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| 1½ | cup | Walnuts |
| 1½ | cup | Pecans |
Directions
From: "Linda Shapiro ...Naples FL" <lss@...> Date: Sun, 14 Jul 1996 21:33:26 -0400 Recipe By: Gourmet Magazine June 1996 p. 136 ~ The Upper Crust Bakery, Austin Texas OVEN: 325
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.
In a bwl with an electric mixer beat eggs with sugar til light and fluffy.
Add expresso powder, vanilla and chocolate mixture, beating til smooth.
In a small bowl, whisk together flour, baking powder and salt and add to chocolate mixture, beating til just combined. Stir in remaining semisweet chocolate and nuts til combined well.
Scoop out ½ cup measures of cookie dough, arranging them 3- inches apart on ungreased baking sheets.
Bake cookies in batches in middle of oven for 25 minutes, or til tops begin to crack (do not overbake). Cool cookies on a rack.
Makes twelve 3 to 4 inch cookies.
JEWISH-FOOD digest 258
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .