Shelly's Recipe

BLACK GOLD COOKIES

Category: Cookies

3 oz unsweetened chocolate, chopped coarse
18 oz semisweet chocolate, chopped coarse
1 stick (1/2 cup) + 1 tbsp unsalted butter, softened
3 large eggs
1 cup + 2 tbsp sugar
1 tbsp instant espresso powder
1 tbsp vanilla extract
6 tbsp sifted all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
1-1/2 cups walnuts
1-1/2 cups pecans

Preheat oven to 325.
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.