Black Angus Cookies
Wedge Community Co-op Black Angus Cookies Makes 5 ½ dozen
Ingredients
- 5 1-oz. squares unsweetened chocolate
- 4 ⅔ c. 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!!