Black Gold Cookies
3 oz. unsweetened chocolate, chopped coarse
18 oz. semisweet chocolate, chopped coarse
1 stick (1/2 C.) + 1 T. unsalted butter, softened
3 large eggs
1 C. + 2 T. granulated sugar
1 T. instant espresso powder
1 T. vanilla extract
6 T. sifted all-purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
1 1/2 C. walnuts
1 1/2 C. pecans
Preheat oven to 325°F.
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 bowl with an electric mixer beat eggs with sugar until light and fluffy.
Add espresso powder, vanilla extract and chocolate mixture, beating until
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.
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. Yields
12 (3- to 4-inch) cookies.