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Chocolate Black Gold Cookies will keep
for several days in a tightly sealed plastic container at room temperature, or
in the refrigerator (they’re good cold but even better at room temperature). For
long-term storage, up to several weeks, these chocolate cookies may be frozen.
Freeze in a tightly sealed plastic container to prevent dehydration and freezer
odor. Thaw the chocolate cookies at room temperature for 15 to 20 minutes before
serving. The cookies are a bit delicate, so you may want to place wax paper
between the layers. |
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Chocolate Black Gold Cookies
6 T. all-purpose flour
1/2 t. baking powder
1/2 t. salt
10 oz. semisweet chocolate, chopped into 1/4-inch pieces
2 oz. unsweetened chocolate, chopped into 1/4-inch pieces
6 T. unsalted butter
2 large eggs
1/2 C. granulated sugar
2 t. pure vanilla extract
Preheat the oven to 325°F. In a sifter combine the flour, baking powder and
salt. Sift onto a large piece of wax paper and set aside until needed.
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
With the heat on, place 6 ounces semisweet chocolate, the unsweetened chocolate,
and butter in the top half of the double boiler. Use a rubber spatula to stir
the chocolate and butter until completely melted and smooth, about 6 minutes.
Transfer the melted chocolate mixture to a 1-quart bowl and set aside until
needed. (You’re not a true chocophile if you haven’t swiped at least one finger
of melted chocolate.)
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer
fitted with a paddle. Beat on medium 4 minutes until soft. Use a rubber spatula
to scrape down the sides of the bowl, then continue to beat on medium for 2 more
minutes. Stop the mixer, then add the melted chocolate and beat on medium for 1
minute until incorporated. Scrape down the bowl. Add the sifted dry ingredients
and the remaining 4 ounces semisweet chocolate and mix on low speed until just
incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber
spatula to finish mixing the dough until thoroughly combined.
Using a heaping tablespoon of dough for each cookie (approximately 3/4 oz.),
portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place
the baking sheets on the top and center racks of the preheated oven and bake for
9 to 10 minutes, rotating the sheets from top to center about halfway through
the baking time (at this time also turn each sheet 180°F.).
Remove the cookies from the oven and allow to cool to room temperature on the
baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed
plastic container until ready to serve.
Makes 36 2 3/4-inch cookies.
Source: Marcel Desaulniers, chef of the Trellis restaurant in Williamsburg, Va.,
and cookbook author, this is his favorite chocolate cookie recipe, Black Gold
Cookies, from his book, Death By Chocolate Cookies.
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