Black Gold Recipe -
Black Gold Recipe

Black Gold

Recipe by  

"This is the chocolatiest chocolate cookie ever made. If chocolate is your life, you can't live without these cookies!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Sift together the flour, baking powder, and salt; set aside. Over a double boiler, melt the semi sweet chocolate, the unsweetened chocolate, and the butter; stirring occasionally.
  2. In a medium bowl, beat the eggs and sugar for 6 minutes with an electric mixer. Add the melted chocolate mixture, and mix for 1 more minute. Fold the sifted ingredients into the chocolate mixture with a rubber spatula. Cover the dough and chill for half an hour to an hour.
  3. Preheat oven to 325 degrees F ( 165 degrees C ). Grease cookie sheets.
  4. Drop cookies by heaping tablespoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Let cookies cool completely before removing from cookie sheets.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

These cookies really satisfy the chocoholic's cravings, believe me! Have a good strong cup of coffee available. They are a crispy fix for the chocolate lover. Stir in the vanilla right before folding in the dry ingredients.

Most Helpful Critical Review
Aug 29, 2002

These cookies taste really good but there must be something wrong with the written recepie. If you use the meassures given for flour you end up with liquid cake-mix (we had to add 4 cups of flour and 1 cup of sugar). Also, the time given for baking (8-10 min) ends up burning the cookies no matter what size you make them. If you don't mind making the meassures up as you go and cutting away half the cookie when they burn, these are great...


7 Ratings

Mar 26, 2013

Oh. My. Goodness! These are some of the best cookies I have ever made. The process is different than I have ever used for cookies, almost reminded me of making chiffon cake, but it yields perfectly light, moist, decadent treats. They do not spread very much, so what you put on the baking sheet is pretty much what comes off. 9 minutes was perfect in my oven and I got exactly 36 cookies. I can not believe no one has made these since 2004!

Aug 29, 2002

One of the best cookie recipes I have ever tasted but the recipe was missing some of the instructions. It did not tell you to add the remaining 4 oz of chocolate to the cookie dough or to add the vanilla to the egg & sugar mixture. You must also chill the dough for about 30 min. or until workable.

Jul 16, 2013

Oh so sorry, but I used good chocolate and let the batter set up for an hour before baking. The shape was good, but as a cookie? I can't accurately describe the taste, but definitely not for us. Once again, so sorry...

Aug 29, 2002

This is one of the best tasting cookies I've ever had. I just have a few problems with the directions. Why did I need to buy 10 ounces of semi-sweet chocolate if I was only supposed to use six? And when was I supposed to add the vanilla? I went ahead and melted seven ounces, and mixed the vanilla in with the eggs, which seemed to work really well, but I'm still wondering if the result was supposed to be different.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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