upper crust bakery black gold cookies
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Source: The Upper Crust Bakery - Austin, Texas from on all restaurant recipe website
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(1 rating)
Ingredients For upper crust bakery black gold cookies
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3 ounces unsweetened chocolate, chopped coarse
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18 ounces semisweet chocolate, chopped coarse
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1 stick (1/2 cup) plus
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1 tablespoon unsalted butter, softened
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3 large eggs
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1 cup plus 2 tablespoons granulated sugar
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1 tablespoon instant espresso powder
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1 tablespoon vanilla extract
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6 tablespoons sifted all-purpose flour
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3/4 teaspoon salt
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1/2 teaspoon baking powder
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1 1/2 cups walnuts
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1 1/2 cups pecans
How To Make upper crust bakery black gold cookies
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1Preheat 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.
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