Black Gold Cookies

Course : Cookies
Serves: 1
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3 Ounces unsweetened chocolate -- chopped coarse
18 Ounces semisweet chocolate -- chopped coarse
1 Stick butter unsalted, softened
3 Large eggs
1 1/8 Cup sugar
1 Tablespoon instant espresso powder
1 Tablespoon vanilla
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

Preparation / Directions:

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, and chocolate mixture, beating until smooth. 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. Makes twelve 3- to 4-inch cookies.


Nutritional Information:

5489 Calories (kcal); 428g Total Fat; (63% calories from fat); 109g Protein; 439g Carbohydrate; 561mg Cholesterol; 2081mg Sodium

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