Category - Restaurant

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
    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

    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.

    Yields 12 (3- to 4-inch) cookies.


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Title: Upper Crust Bakery Black Gold Cookies
Category:  Restaurant
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
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

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.

Yields 12 (3- to 4-inch) cookies.



Recipe for Upper Crust Bakery Black Gold Cookies - goodcooking.com