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"Black Gold" Chocolate Cookie Recipe

This luscious “Black Gold” Chocolate Cookie recipe is adapted from chef and cookbook author Marcel Desaulniers. It is perfect for chocoholics who like a double dose of chocolate – in this case, in the dough and in the added chips.

Prep time: 30 minutes

Bake time: 10-12 minutes

Makes about 30-32 cookies

Ingredients

10 ounces semi-sweet baking chocolate, chopped into ¼ inch pieces (separated)

2 ounces unsweetened baking chocolate, chopped in to ¼ inch pieces

6 tablespoons butter

2 large eggs

½ cup granulated sugar

2 teaspoons vanilla extract

6 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

Directions

1. Preheat the oven to 325º F. Line two baking sheets with parchment paper.
   
   
2. In a medium bowl, combine all-purpose flour, baking powder, and salt. Set aside.
   
   
3. In a microwave-safe bowl, combine 6 ounces semi-sweet chopped baking chocolate pieces and the chopped unsweetened chocolate. Cook on high 1 – 1 ½ minutes until melted, stirring every 30 seconds.
   
   
4. Place the butter in a separate microwave-safe bowl. Cook on high 30 seconds to 1 minute until melted.
   
   
5. Combine together melted chocolate and butter. Stir until smooth. Set aside.
   
   
6. In a medium bowl, using an electric mixer on medium speed, beat eggs, sugar, and vanilla extract together for 4 minutes. Scrape the bowl and beat for 2 more minutes. Add melted chocolate mixture and beat together for 1 minute until combined. Reduce speed to low and gradually stir dry ingredients into the chocolate mixture a bit at a time until well blended.
   
   
7. Add remaining chopped chocolate to the dough, mixing in by hand with a wooden spoon.
   
   
8. Drop rounded tablespoonfuls onto prepared baking trays, 1 ½ - 2 inches apart.
   
   
9. Bake 10-12 minutes until cookies are set.
   
   
10. Remove cookie sheets from the oven. Allow cookies to cool to room temperature before removing them from the trays to transfer them to a wire rack. Cool completely.
    
    
11. Store cookies in an airtight container.

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