The Ultimate Copycat Upper Crust Black Gold Cookies: A Recipe for Rich, Decadent Bliss
Back in my college days at the University of Texas, long before Tiff’s Treats became a campus staple, there was another cookie legend that captivated students and locals alike: the Black Gold Cookies from Upper Crust Bakery. For a budget-conscious student, these were an occasional, coveted indulgence. The tales of their rich, double-chocolate flavor and abundant nuts were whispered among friends, making them an almost mythical treat. Years later, I finally savored one of these iconic cookies, and that experience sparked a mission: to recreate that magic at home. This is the story of that journey and the copycat recipe that finally brought the legendary Black Gold Cookie within reach.
The Quest for the Perfect Black Gold Cookie Copycat
As many home bakers discover, there’s nothing quite like a freshly baked cookie straight from the oven. My first attempt at the copycat recipe confirmed this wonderfully simple truth: the homemade cookies were undeniably superior because they were fresh. The original bakery cookies, though legendary, sometimes suffered from being on display a bit too long, losing that delicate balance of chewiness and melt-in-your-mouth goodness. This realization became a cornerstone of my approach to these cookies. To truly capture their essence, you must serve them fresh, or take steps to preserve their quality. If you’re not planning to devour them immediately, wrap each cookie individually in plastic wrap and freeze them. This method locks in their peak freshness, allowing you to enjoy a perfect Black Gold Cookie anytime you crave one.
The Secret to Superior Flavor: Use Good Chocolate for Black Gold Cookies
One of the most crucial lessons I learned while perfecting this Black Gold Cookie recipe is the profound impact of high-quality chocolate. Initially, I opted for “okay” chocolate – not the cheapest, but certainly not top-tier. The result? “Okay” cookies. They were good, don’t get me wrong, but they lacked that deep, complex chocolate flavor that defines a truly exceptional cookie. The difference between good and great chocolate is not merely subtle; it’s transformative. Investing in premium brands like Scharffen Berger, Green & Black’s, or Callebaut elevates these cookies from a simple treat to an extraordinary dessert experience. These chocolates offer richer cocoa notes, a smoother melt, and a more pronounced overall flavor that permeates every bite.
The beauty of the Black Gold Cookie lies in its “double chocolate” nature, utilizing both unsweetened and semisweet/bittersweet chocolate. The unsweetened chocolate provides a robust, intense cocoa base, while the semisweet or bittersweet chocolate adds a layer of sweetness and depth without being overly cloying. When you choose a superior quality for both, you create a symphony of chocolate flavors that is simply unparalleled. It’s an investment that pays off handsomely in the final taste and texture of your cookies.
Update: Since those early experiments, I’ve refined my chocolate choices, now favoring unsweetened Callebaut alongside Trader Joe’s semisweet chocolate pieces. This combination has proven to be a game-changer. The cookies, once merely good, have now ascended to a truly great status, boasting an incredible depth of flavor and a wonderfully satisfying texture. Don’t compromise on chocolate; it’s the heart and soul of these Black Gold Cookies!
Demystifying the Ingredients: What Makes Black Gold Cookies Shine
Understanding the role of each ingredient is key to mastering any recipe, especially one as beloved as the Black Gold Cookie. Here’s a breakdown of what makes these cookies so special:
- Butter: Essential for richness and a tender crumb. Using softened butter ensures it creams well with the sugar, incorporating air for a lighter texture.
- Unsweetened Chocolate & Semisweet/Bittersweet Chocolate: This is where the “black gold” comes from. The combination provides a deep, complex chocolate flavor. Unsweetened chocolate creates the intense cocoa foundation, while the semisweet/bittersweet adds sweetness and a smoother profile. Chopping it yourself ensures uneven pieces that melt beautifully into pockets of gooey goodness.
- Large Eggs: Act as a binder, provide structure, and contribute to the cookies’ chewy texture. Beating them with sugar until light and fluffy is crucial for achieving the desired consistency.
- Granulated Sugar: Beyond sweetness, sugar helps with moisture retention and browning, contributing to the cookies’ appealing crackled tops.
- Instant Espresso Powder: A secret weapon in chocolate baking! It doesn’t make the cookies taste like coffee, but rather intensifies and deepens the chocolate flavor, making it richer and more pronounced.
- Vanilla Extract: A universal flavor enhancer, vanilla complements the chocolate beautifully, adding warmth and aromatic complexity.
- Sifted All-Purpose Flour: Provides structure. Sifting ensures a lighter texture and prevents lumps.
- Baking Powder: A leavening agent that helps the cookies rise slightly, giving them a soft interior.
- Salt: Crucial for balancing the sweetness and enhancing all the other flavors, particularly the chocolate. Don’t skip it!
- Chocolate Chunks or Semisweet Chips: These are the glorious pockets of molten chocolate within the cookie. Chunks tend to give more dramatic melty pools, but quality chips work wonderfully too.
- Walnuts & Pecans (Toasted and Chopped): The “gold” in “Black Gold.” These nuts add incredible texture, a subtle earthy flavor, and a satisfying crunch. Toasting them beforehand is vital to bring out their full flavor and aroma, transforming them from merely good to truly exceptional. Feel free to adjust the quantity to your preference – more nuts, more crunch!
Scaling and Customizing Your Black Gold Cookie Recipe
One of the great advantages of a well-crafted recipe is its adaptability. If you’re hesitant to commit to a large batch or simply want to experiment, this Black Gold Cookie recipe scales down remarkably well. You can easily reduce the quantities to two-thirds or even one-third of the original. In fact, if you scale it down by a third, you’ll find yourself with a batch size that closely resembles the beloved Maida Heatter’s Chocolate Whoppers, offering a similar rich, fudgy profile. This flexibility makes it perfect for smaller households or for those who just want a taste without a mountain of cookies.
Beyond scaling, feel free to customize these cookies to your heart’s content. While the classic combination of walnuts and pecans is fantastic, you could experiment with other nuts like almonds or hazelnuts for a different flavor profile. A sprinkle of flaky sea salt on top before baking can enhance the chocolate’s depth and provide a delightful salty-sweet contrast. For an extra layer of decadence, consider adding a swirl of white chocolate or even a touch of orange zest to brighten the flavors. These cookies are a canvas for your chocolate and nut creativity!
Expert Baking Tips for Flawless Black Gold Cookies
Achieving cookie perfection often comes down to a few key techniques. Follow these expert tips for your Black Gold Cookies:
- Melt Chocolate Carefully: When melting the butter and chocolates, use a microwave at 50% power and stir frequently. Chocolate can seize (become grainy and hard) if overheated or if it comes into contact with even a tiny bit of water. Low and slow is the key. Allow it to cool slightly before adding to the egg mixture.
- Beat Eggs and Sugar Thoroughly: The instruction to beat eggs and sugar for about 4 minutes until light, fluffy, and slightly thick is critical. This step incorporates air, which contributes to the cookies’ texture and helps create those desirable crackled tops.
- Don’t Overmix Dry Ingredients: Once you add the flour mixture, beat only until just combined. Overmixing develops the gluten in the flour, which can lead to tough cookies instead of tender ones.
- Chill the Dough: This step is often overlooked but incredibly important. Chilling the dough, especially if the chocolate mixture was warm, helps it firm up, preventing the cookies from spreading too much in the oven. It also allows the flavors to meld, resulting in a richer taste.
- Toasting Nuts: Toasting walnuts and pecans before adding them significantly enhances their flavor and crunch. Simply spread them on a baking sheet and toast in a preheated oven (or a dry skillet on the stovetop) for a few minutes until fragrant, being careful not to burn them.
- Scoop and Space Properly: Using a cookie scoop helps ensure uniform cookie size, which leads to even baking. Space the mounds about 3.5 inches apart on the baking sheet to allow for spreading without merging.
- Do Not Overbake: These cookies are best when they’re still slightly soft in the center and just starting to crack on top. Overbaking will result in dry, hard cookies that lose their signature fudginess. Keep a close eye on them, especially towards the end of the baking time.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set up and prevents them from breaking.
Serving and Storage Suggestions
The best way to enjoy Black Gold Cookies is undoubtedly fresh from the oven, perhaps still warm, with a tall glass of cold milk. The melty chocolate chunks and crunchy nuts are at their absolute peak. For a truly decadent treat, pair them with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
If you have leftovers (a rare occurrence!), proper storage is key to maintaining their deliciousness. Store them in an airtight container at room temperature for up to 3-4 days. For longer storage, as mentioned earlier, wrap individual cookies tightly in plastic wrap and freeze them. They can be frozen for up to 3 months and thawed at room temperature or gently reheated in the microwave for a fresh-baked experience.
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Recipe
Black Gold Cookies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter, plus ½ tablespoons, softened
- 3 ounces unsweetened chocolate chopped, preferably high quality like Callebaut
- 9 ounces semisweet or bittersweet chocolate chopped, use a good quality brand
- 3 large eggs
- 1 cup plus 2 tablespoons granulated sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon vanilla extract
- ⅓ cup sifted all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups 9 oz chocolate chunks or semisweet chips
- 1 ½ cups walnuts toasted and chopped (you can use more or less)
- 1 ½ cups pecans toasted and chopped (you can use more or less)
Instructions
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In a medium size microwave-safe bowl or a 2 cup Pyrex measure, melt the butter on high for about 30 seconds. Add the chopped unsweetened chocolate and semisweet chocolate. Stir well and microwave at 50% power, stirring every 30 seconds, until melted and smooth. Be careful not to overheat. Set aside to cool slightly to a lukewarm temperature.
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In a large mixing bowl, using an electric mixer, beat the eggs with the granulated sugar for about 4 minutes or until the mixture is light, fluffy, and slightly thickened. This step is crucial for the cookie’s texture. Add the instant espresso powder, vanilla extract, and the slightly cooled chocolate mixture, beating until everything is thoroughly combined and smooth.
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In a separate small bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the chocolate mixture, beating on low speed until just combined. Be careful not to overmix. Gently fold in the toasted and chopped walnuts and pecans. If the mixture feels warm, chill it in the refrigerator for about 20 minutes, or just long enough for it to cool down and become firm enough to scoop. Once cool, stir in the chocolate chips or chunks. If the dough is still too soft, return it to the refrigerator until it reaches a scoopable consistency.
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Preheat your oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper or leave it ungreased if preferred. Scoop the dough into 12 equal-sized mounds (approximately ¼ cup each for giant cookies) and arrange them about 3 ½ inches apart on the prepared baking sheets. For best results, bake one sheet at a time on the center rack. Bake for 20-25 minutes, or until the tops begin to crack and the edges are set but the center still looks slightly soft. If you made smaller cookies, check for doneness sooner.
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Continue to bake cookies in batches, ensuring not to overcrowd the oven. The key is to avoid overbaking; these cookies are best when they retain their fudgy center. Once baked, let the cookies cool on the baking sheet for a few minutes to set up before carefully transferring them to a wire rack to cool completely. Enjoy your rich, decadent Black Gold Cookies!