Tuesday, May 18, 2010

Black Gold Cookies

When I took a look at the upcoming recipes from the June issues of Gourmet Magazine for my submission to Gourmet unbound, I read the list of cookie recipes first, for obvious reasons!
I noticed this Black Gold Cookie and after reading the positive reviews, I decided to try it out. It sounded very similar to this cookie, which piqued my interest even more.
The recipe came from the June 1996 issue of Gourmet, so I'm not sure whose cookie came first, but they're both amazing! This is really like a brownie cookie, using a very small amount of flour. They are chocolatey and soft and just great!
As usual, I halved the recipe but I'm giving you the full amounts which make approx. 36 cookies, made in a smaller 1/4 cup size ( Many reviewers mentioned that the 1/2 cups amounts were just too big and I agree).
Begin by melting your unsweetened chocolate, half of the semisweet chocolate and butter in a double boiler and set aside to cool.
Then beat the eggs with the sugar and add the espresso powder, vanilla and melted and cooled chocolate mixture and beat til smooth.

In a small bowl, whisk the flour, baking powder and salt and add to the mixture.
Stir in the remeining chocolate and nuts.

Scoop 1/4 cup amounts onto an ungreased baking sheet about 3" apart and bake about 25 minutes ( mine finished in less time, approx. 20 minutes, but it depends on your oven.)
They should appear to have crackly tops.

Black Gold Cookies ( from Gourmet Magazine June 1996 issue)

3 oz. unsweetened chocolate, chopped into small pieces
18 oz. semisweet chocolate chopped into small pieces ( I used half of the block of Belgian semisweet chocolate I had for melting, then for the other half, I added in semisweet chips)
1 stick plus 1 tbsp. unsalted butter, softened
3 large eggs
1 cup plus 2 tbsp. granulated sugar
1 tbsp. instant espresso powder
1 tbsp. vanilla
6 tbsp. AP flour
3/4 tsp. salt
1/2 tsp. baking powder
1 1/2 cups walnuts
1 1/2 cups pecans
Preheat oven to 325. (I would line baking sheets with parchement paper, although the original recipe says to use ungreased sheets. It just seemed like it would be easier to get the cookies off the sheet.)

1. In double boiler, melt the unsweetened chocolate, 9 oz. of semisweet chocolate and butter, stirring occasionally. Remove from heat once melted and set aside to cool.
2. In mixing bowl, beat the eggs with the sugar til light and fluffy.
3. Add the espresso powder, vanilla and cooled chocolate mixture and beat to combine.
4. In a small bowl, whisk flour, baking powder and salt and add to chocolate mixture, beating just til incorporated.
5. Stir in remaining semisweet chocolate and nuts ( raisins would be a good addition, too) and combine well.
6. Scoop 1/4 cup amounts onto baking sheet, spacing 3" apart.
7. Bake 20 to 25 minutes or til tops begin to crack.
8. Cool cookies on sheet about a minute, then loosen carefully( if using ungreased sheets) and transfer to wire rack to cool completely.

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