Black Angus Cookies

Name: Black Angus Cookies
Yield: 1
Ingredients: 5 (1-oz.) squares unsweetened chocolate; 4 2/3c. (28 oz.) semisweet chocolate chips, divided; ½ lb. (2 sticks) butter; 1¾ c. chopped walnuts; 1¾ c. chopped pecans; 2/3 c. flour; 1 tsp. baking powder; 1½ tsp. salt; 5 eggs; 2 c. sugar; 1 tbsp. instant coffee powder; 2 tsp. vanilla

Do you like cookies? Do you like chocolate? Then these cookies are for you.

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

Black Angus Cookies

Wedge Community Co-op Black Angus Cookies Makes 5 ½ dozen

Ingredients

5 (1-oz.) squares unsweetened chocolate
4 ⅔c. (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

Instructions

Melt the unsweetened chocolate, 2 ⅔ 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.

Notes

With the amount of chocolate these have, the dough hardened up way too much when chilled before scooping and baking so I had to let the bowl of dough thaw back out so I wouldn't break my scoop. So I would not chill them next time. Once the dough is ready scoop and bake!!

Recipe from The Wedge Community Co-Op

I also suggest a large glass of cold milk ( if you drink it) to go with these. Or a hot cup of coffee, like I had, when I ate ~~five~~ one

Comments

Lauren says

November 25, 2017 at 9:42 am

My two cents, as a professional photographer your well-lit photo is much better. My boyfriend makes me these cookies- he used to work at the wedge. Wanted to share the recipe with my mom. Thanks!

Tasha says

February 18, 2021 at 11:29 am

I just moved to Minneapolis, bought (and loved) the Angus cookies, and of course had to do a little search because... What the hay is an Angus cookie? And found this little old blog post. Will update with results once I get all the ingredients, but I think you have a monopoly on the topic! 🙂

- Shanna says
  
  February 18, 2021 at 2:32 pm
  
  Ha! That is funny. These cookies are on my list to update. They definitely need new photos. I will bump them to the top of my list and I look forward to hearing back from you!
  
Patti says

December 08, 2022 at 11:56 am

I cannot pass up these cookies when I am at the Wedge. Even though I have moved out of the Wedge neighborhood, those cookies are my best excuse to make the trip to shop at the Wedge (which I had been doing since it opened in the 70s). Question: is there really only 1c flour in the whole recipe?

- Shanna says
  
  December 08, 2022 at 2:01 pm
  
  These cookies are so good. And yes only one cup ( 130g). They are very chocolaty and that is just enough flour to hold them together. I thought it wasn't enough before I made them but this is the recipe from the Wedge itself. I didn't adapt anything.

Black Angus Cookies

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