Best 3 Upper Crust Bakery Black Gold Cookies Recipes

Indulge in a delectable journey with Upper Crust Bakery's Black Gold Cookies, a symphony of flavors that dance on your palate. These cookies are not just a treat; they're an experience. Each bite unveils a harmonious blend of rich, dark chocolate and roasted walnuts, enveloped in a buttery, crumbly crust. With variations like Black Gold Espresso Cookies, Black and White Cookies, and Black Gold Chocolate Chip Cookies, the Upper Crust Bakery offers a tantalizing array of choices. Whether you prefer a classic taste or a touch of innovation, these cookies cater to every palate, promising an unforgettable culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK GOLD COOKIES

Black Gold Cookies image

Categories Cookies Coffee Mixer Chocolate Egg Dessert Bake Pecan Walnut Vanilla Double Boiler Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes twelve 3- to 4-inch cookies

Number Of Ingredients 12

Ingredients

3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups walnuts
1 1/2 cups pecans

Steps:

Preheat oven to 325°F..
In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.
In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.
In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.
Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.

UPPER CRUST BAKERY BLACK GOLD COOKIES

Upper Crust Bakery Black Gold Cookies image

Source: The Upper Crust Bakery - Austin, Texas from on all restaurant recipe website

Provided by malinda sargent

Categories Chocolate

Number Of Ingredients 13

Ingredients

3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1 stick (1/2 cup) plus
1 tablespoon unsalted butter, softened
3 large eggs
1 cup plus 2 tablespoons granulated sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups walnuts
1 1/2 cups pecans

Steps:

1. Preheat oven to 325 degrees F. In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla extract and chocolate mixture, beating until smooth. In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well. Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.

JALAPENO CORNBREAD MUFFIN

Jalapeno Cornbread Muffin image

Provided by Food Network

Time 40m

Yield 6 muffins

Number Of Ingredients 15

Ingredients

1 cup pastry flour
1/2 cup yellow cornmeal
1/8 cup granulated sugar
1/3 tablespoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
5 ounces buttermilk
1/3 cup shredded Cheddar
1/3 cup shredded Monterey Jack cheese
1/8 cup chopped jalapenos
2 green onions, sliced
1 large egg
1/4 bunch fresh cilantro, chopped
1/4 cup melted butter
Nonstick cooking spray, for the muffin tin

Steps:

Preheat the oven to 350 degrees F.
Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

Tips:

Make sure the butter and eggs are at room temperature before starting. This will help the ingredients combine more easily and create a smooth dough.
Don't overmix the dough. Overmixing can make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies in a preheated oven. This will help them bake evenly.
Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These Black Gold Cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and decadent frosting, they're sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cookies a try. You won't be disappointed!