Black Angus Cookies. I had never heard of them before until my friend Dave told me that he has a two-a-day habit that he gets form the Wedge Community co-op across the street from the gym he owns in Minneapolis. Knowing him, I knew these were going to be good. Really good. Dave and his girlfriend, my friend Jen, don’t eat bad quality food, ever. So when he sent me this recipe I knew I had to make them ( and I made these for them when they visited last week) good thing the recipe made so many, after eating one I wasn’t really feeling like sharing. But I did anyway. I don’t neeeeeeeed to eat 5 dozen cookies by myself.
I had never heard of these nor have I ever made anything like them. I seriously read the recipe 4 times making sure what I was seeing was correct. There isn’gt much flour and a TON of chocolate. There was no way these were going to work, I was thinking it would come out more like fudge than a cookie. I was wrong. These are insanely good and I am not the hugest fan of chocolate ( I do love chocolate cake and chocolate chip cookies but too much chocolate in a baked good or even just eating a piece of chocolate isn’t really my thing.) But these cookies? I can see why Dave has a two-a-day habit.
These are a perfect cookie. A little crunchy on the edges, chewy in the middle and oh so chocolatey. The addition of walnuts and pecans and MORE chocolate chips really makes them amazing. My 4 year old, who is a self-proclaimed chocoholic, was so wide-eyed when she saw how much chocolate was going into these. “Mommy I can have one right? you do know that chocolate is my favorite right?”
I was quickly running out of daylight to take pics of these and I was trying to figure out which background to use. I love the super light, backlit photos which I think are probably “safer” and easier to do and the darker more edgier “moody” photos are harder to take. I liked how the darker pics turned out. Not anything close to Baker’s Royale (LOVE her photos) but I like how they looked.
What do you think? Darker or lighter? I know its not a HUGE difference ( I still need to get more creative with styling but 3 cookie posts in one week leads me to running out of cookie styling ideas) or does it not matter at all as long as the plate of cookies is on your table ready for you to eat right? Would you eat them in the light? Would you eat them in the dark? Would you eat them here or there would you eat them anywhere? ha ha
- 5 (1-oz.) squares unsweetened chocolate
- 4⅔c. (28 oz.) semisweet chocolate chips, divided
- ½ lb. (2 sticks) butter
- 1¾ c. chopped walnuts
- 1¾ c. chopped pecans
- ⅔ c. flour
- 1 tsp. baking powder
- 1½ tsp. salt
- 5 eggs
- 2 c. sugar
- 1 tbsp. instant coffee powder
- 2 tsp. vanilla
- Melt the unsweetened chocolate, 2⅔ cups of the chocolate chips and the butter together in a double boiler. Cool slightly but keep warm. Toast the walnuts and pecans and set aside to cool. Mix the flour, baking powder and salt; set aside.
- In a bowl, beat the eggs, sugar, instant coffee and vanilla with an electric mixer for about 2 minutes.
- Mix the remaining 2 cups chocolate chips with the cooled nuts; set aside.
- Add melted chocolate mixture to egg mixture, then add flour mixture, then stir in nut mixture. Cool in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Drop cookies, using a ⅛-cup measure, onto a greased cookie sheet. Bake 10 to 12 minutes. Let cool on cookie sheet.