I’ve been on a mission to find the best cookies in Austin, and this week Todd brought home one of my old favorites — a black gold cookie from Upper Crust bakery. They’re big, fat, and stuffed with walnuts, but I couldn’t eat the whole cookie in one sitting so I put it away. The next thing you know it was stale. Anyway, I had to get my fill of black gold, so I decided to make a clone recipe off Recipe Goldmine.
I’d made this one in the past, but couldn’t remember anything about it other than it had a ton of nuts, much like the original. What I forgot was just how important it was to use great chocolate. I used “meh” chocolate (not the worst quality, not the best) and I got “meh” cookies. Okay, they were on the good side of meh because it’s a good recipe, but I could have done so much better had I used something like Scharffen Berger or even Green & Black’s. So if you make these cookies, remember that.
As mentioned, this recipe is adapted from Recipe Goldmine, but since it uses so much chocolate, I scaled it down a bit so you won’t have to take out another mortgage on the house to buy chocolate. Also, the Recipe Goldmine version doesn’t say anything about chilling the dough, and if you let your chocolate cool completely before adding it to the batter, you might not have to. My chocolate is always a little warm before going into the batter therefore I always have to chill it.
Source: The Upper Crust Bakery – Austin, Texas and Recipe Goldmine
Black Gold Copy Cat Cookies
6 tablespoons unsalted butter
2 ounces unsweetened chocolate, chopped coarse
6 ounces semisweet or good quality dark chocolate, chopped — Bittersweet Scharffen Berger or something like that
2 large eggs, room temperature
2/3 cup plus 5 teaspoons granulated sugar
2 teaspoons instant espresso powder (or use 1 teaspoon of Starbucks Via)
2 teaspoons vanilla extract
4 tablespoons sifted all-purpose flour
1/2 teaspoon salt
3/8 teaspoon baking powder
3/4 cups walnuts, toasted and chopped
3/4 cups pecans, toasted and chopped
1 cup extra dark chocolate chips
In a medium size microwave-safe bowl or 2 cups Pyrex measure, melt the butter on high for about 30 seconds. Add the 2 oz unsweetened chocolate and the 6 ounces of semisweet chocolate. Stir well and microwave at 50% power, stirring every 30 seconds, until melted. Set aside to cool slightly (or completely, if you are patient).
In a mixing bowl using an electric mixer, beat the eggs with the sugar for about 4 minutes or until light and fluffy and slightly thick. Add espresso powder (or Via), vanilla extract and chocolate mixture, beating until smooth.
In a small bowl mix together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in the nuts. Chill for about 20 minute or just long enough to cool down the mixture. When mixture is no longer warm, stir in the 1 cup of chocolate chips. If mixture is still soft, return to the refrigerator until it is scoopable.
Preheat oven to 325 degrees F. Scoop dough into 8 equal size mounds and arrange the mounds on a foil lined plate. Keep chilled until ready to use (or put them in a zipper bag, freeze them and bake as needed), or arrange 3 ½ inches apart on ungreased baking sheets. Bake one sheet at a time for 25 minutes on center rack.
Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.