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November 22, 2017
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Food
Black Gold Cookies

This amazing recipe is slightly adapted from Marcel Desaulniers' "Death by Chocolate Cookies." It contains more than a tablespoon of chocolate for every teaspoon of flour!

Black Gold Cookies

6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract

Line sheets with parchment and set oven racks at upper middle and bottom levels. Preheat oven to 325 degrees.

Stir together the flour, baking powder and salt and set aside. In the microwave on low power, stirring often, melt together 6 ounces only of the bittersweet chocolate, all of the unsweetened chocolate and all of the butter. Set aside.

Beat together the eggs, sugar and vanilla in a large bowl for several minutes until soft and well blended. Scrape down the sides and bottom of the bowl. Add the melted chocolate mixture and beat on medium speed until incorporated.

Scrape down the bowl and add the dry ingredients and the remaining 4 ounces of bittersweet chocolate. Mix on low just until incorporated -- do not overmix. Dough will be fairly fluid.

Using a heaping tablespoonful of dough for each cookie, portion no more than 9 cookies per cookie sheet. Place cookie sheets on preset oven rack levels and bake 4 to 5 minutes, then reverse the cookie sheets, putting the one from the upper middle rack on the bottom rack and vice versa. Bake another 4 to 5 minutes.

Remove cookie sheets from heat and allow to cool about 10 minutes before removing cookies to a wire rack to finish cooling completely.

Makes about 3 dozen 2 1/2-inch cookies.

Thursday, November 29, 2001

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