Upper Crust Bakery Black Gold Cookies Recipes
UPPER CRUST BAKERY BLACK GOLD COOKIES
Source: The Upper Crust Bakery - Austin, Texas from on all restaurant recipe website
Provided by malinda sargent
Categories Chocolate
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees 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 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.
BLACK GOLD COOKIES
Categories Cookies Coffee Mixer Chocolate Egg Dessert Bake Pecan Walnut Vanilla Double Boiler Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes twelve 3- to 4-inch cookies
Number Of Ingredients 12
Steps:
- 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.
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- In a medium size microwave-safe bowl or a 2 cup Pyrex measure, melt the butter on high for about 30 seconds. Add the chopped unsweetened chocolate and semisweet chocolate. Stir well and microwave at 50% power, stirring every 30 seconds, until melted. Set aside to cool slightly
- In a mixing bowl using an electric mixer, beat the eggs with the sugar for about 4 minutes or until light and fluffy and slightly thick. Add espresso powder, vanilla extract and chocolate mixture, beating until smooth.
- In a small bowl mix together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in the nuts. Chill for about 20 minute or just long enough to cool down the mixture (only if it is warm). When mixture is no longer warm, stir in the chocolate chips or chunks. If mixture is still soft, return to the refrigerator until it is scoopable.
- Preheat oven to 325 degrees F. Scoop dough into 12 equal size mounds and arrange the mounds on a foil lined plate. Keep chilled until ready to use (or put them in a zipper bag, freeze them and bake as needed), or arrange 3 ½ inches apart on ungreased baking sheets. Bake one sheet at a time for 20-25 minutes on center rack (check sooner if you made the cookies smaller).
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