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Black Gold Cookies Recipe

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This recipe for Black Gold Cookies is from Stapinski Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 oz. unsweetened Chocolate, coarsely chopped 1 Tbsp. vanilla
18 oz. semi-sweet chocolate, divided 6 Tbsp. flour
1 stick plus 1 Tbsp. unsalted butter ¾ tsp. salt
3 lg. eggs ½ tsp. bak. pow.
1 c. plus 2 Tbsp. sugar 1 ½ c. walnut pc
1 Tbsp. instant espresso or coffee powder 1 ½ c. pecan pc
Directions:
Directions:
Preheat the oven to 325 degrees. In a glass bowl, combine the unsweetened choc., 9 ounces of semi-sweet choc. (1 ½ c.), and the butter. Cook in the microwave for 2 mins. on 50% power (no lid). Stir. Cook 1 more min. @50% power and stir again til all choc. is melted. Set aside.
In a small bowl, combine flour, baking powder, and salt.
In lg. bowl, beat eggs with sugar until light and fluffy.
Add espresso powder (I mix with 1 tsp. hot water), vanilla, and choc. mixture. Beat until smooth.
Add flour mixture and beat until just combined.
Stir in remaining 9 ounces (1 ½ c.) of semi-sweet choc. and nuts. Mix well.

Using a scoop (1/4 c.) arrange cookies 3inches apart on foil-covered cookie sheets. Bake cookies for 20 mins. , switching shelves and changing front to back after 10 mins. Do not overbake. Cool on rack.
I freeze the cookies in zip-lok bags and only keep out what we will eat in a day or 2. They are so good fresh.
Number Of Servings:
Number Of Servings:
2 dozen cookies
Preparation Time:
Preparation Time:
1. hour

 

 

 

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