upper crust bakery black gold cookies
Upper Crust Bakery Black Gold Cookies Source: The Upper Crust Bakery - Austin, Texas 3 ounces unsweetened chocolate, chopped coarse 18 ounces semisweet chocolate, chopped coarse
Ingredients
- 3ounceunsweetened chocolate, chopped coarse
- 18ouncesemisweet chocolate, chopped coarse
- 1stick(1/2 cup) plus 1 tablespoon unsalted butter, softened
- 3large eggs
- 1cupplus 2 tablespoons granulated sugar
- 1tablespooninstant espresso powder
- 1tablespoonvanilla extract
- 6tablespoonsifted all-purpose flour
Directions
- 1
Upper Crust Bakery Black Gold Cookies Source: The Upper Crust Bakery - Austin, Texas 3 ounces unsweetened chocolate, chopped coarse 18 ounce
- 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 bu
- 3
In a bowl with an electric mixer beat eggs with sugar until light and fluffy
- 4
Add espresso powder, vanilla extract and chocolate mixture, beating until smooth
- 5
In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined
- 6
Stir in remaining semisweet chocolate and nuts until combined well
- 7
Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets
- 8
Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake)