Upper Crust Bakery Black Gold Cookies

Upper Crust Bakery Black Gold Cookies Recipe

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malinda sargent


Source: The Upper Crust Bakery - Austin, Texas from on all restaurant recipe website


★★★★★ 1 vote


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  • ·
    3 ounces unsweetened chocolate, chopped coarse
  • ·
    18 ounces semisweet chocolate, chopped coarse
  • ·
    1 stick (1/2 cup) plus
  • ·
    1 tablespoon unsalted butter, softened
  • ·
    3 large eggs
  • ·
    1 cup plus 2 tablespoons granulated sugar
  • ·
    1 tablespoon instant espresso powder
  • ·
    1 tablespoon vanilla extract
  • ·
    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

How to Make Upper Crust Bakery Black Gold Cookies


  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.

Printable Recipe Card

About Upper Crust Bakery Black Gold Cookies

Course/Dish: Cookies, Chocolate

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