Black Gold Cookies are crisp on the outside, rich and fudgy on the inside. I’ve been testing chocolate cookies for the past year, looking for cookies that didn’t turn out too hard. Black Gold Cookies must be the right ones–I’ve made them twice and they disappear off the cookie plate immediately. “They’re so addictive!” is what I keep hearing. The original recipe is from “Death by Chocolate” by Marcel Desaulniers (1993).
Substitution for unsweetened chocolate
For about the past 6 years or more, I have been unable to find unsweetened chocolate in the local grocery stores. I searched online and found a reliable substitute. For each 1-ounce block of unsweetened chocolate, substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter or vegetable oil. When I use this substitution, I blend the cocoa powder with the dry ingredients and the butter or vegetable oil with wet ingredients.
Melting chocolate in the microwave
To melt chocolate in the microwave, place it in a microwave-safe dish. I like to use a 4-cup Pyrex measuring cup because it has a handle. Microwave for 20-30 seconds at a time. Stir very well after each time. You’ll be able to see the unmelted bits. Microwave just until all of the lumps of chocolate are melted and it’s creamy. Melting the chocolate with butter or vegetable oil is easier than just the chocolate chips alone, and it seems to melt quicker and be smoother. Don’t ever add water to chocolate when melting–the chocolate will seize and solidify and can’t be re-used.
If you love the Black Gold Cookies…
You’ll love Best-Ever Hot Fudge Sauce as an ice cream topping or whatever you would like to use it on! I was frustrated when I misplaced this recipe and ecstatic when I found it. I put it in this blog so I can’t lose it again.
