"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.

Black Gold Chocolate Cookie

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.

Special Baking Tips from The Elf

  • You will find you cannot make this “Black Gold” Chocolate Cookie recipe just one time. As you make separate batches, experiment with  different brands of baking chocolate – and even various combinations of semi-sweet, bittersweet, and unsweetened baking chocolate – to suit your taste.

  • These cookies do not spread much when baking, so you may find you can space them closer together than most drop cookies.


More Chocolate Cookie Recipes from The Elf

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Chocolate Coconut Cookies: rich chocolate drop cookie ...

Chocolate Macadamia Nut Cookies: fudgy, rich drop cookie ...

Cream Cheese Brownie Cookies: just 6 ingredients ....

Double Chocolate Peppermint Cookies ...

Hot Chocolate Cookies: Better Than Cocoa ...

Oreo Balls: yummy no-bake cookie recipe ...

Viennese Walnut Layer Bars - with a chocolate mocha filling ...


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