Recipe - Black Gold Cookies

3 ounce Unsweetened chocolate;
coarsely chopped
18 ounce Semisweet chocolate;
coarsely chopped
One half cup Unsalted butter; softened
1 tablespoon Unsalted butter; additional
softened
3 lg Eggs
1 cup Sugar
2 tablespoon Sugar; additional
1 tablespoon Instant expresso powder
1 tablespoon Vanilla extract
6 tablespoon Unsifted flour
One half teaspoon Baking powder
Three fourths teaspoon Salt
1 One half cup Walnuts
1 One half cup Pecans

From: "Linda Shapiro ...Naples FL" lss@coconet.com

Date: Sun, 14 Jul 1996 21:33:26 0400
Recipe By: Gourmet Magazine June 1996 p. 136

~ The Upper Crust Bakery, Austin Texas

OVEN: 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 bwl with an electric mixer beat eggs with sugar til light and fluffy.
Add expresso powder, vanilla and chocolate mixture, beating til smooth.

In a small bowl, whisk together flour, baking powder and salt and add to
chocolate mixture, beating til just combined. Stir in remaining semisweet
chocolate and nuts til combined well.

Scoop out One half cup measures of cookie dough, arranging them 3 inches apart
on ungreased baking sheets.

Bake cookies in batches in middle of oven for 25 minutes, or til tops begin
to crack (do not overbake). Cool cookies on a rack.

Makes twelve 3 to 4 inch cookies.

JEWISHFOOD digest 258

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.