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, .

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