Best 3 Upper Crust Bakery Black Gold Cookies Recipes

When it comes to delectable treats, the Upper Crust Bakery Black Gold Cookies reign supreme. These luxurious cookies have captivated taste buds far and wide with their exquisite flavor and irresistible texture. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create these culinary gems is an experience like no other. With the perfect blend of ingredients and a touch of culinary magic, you can recreate these iconic cookies in the comfort of your own home. Get ready to indulge in a symphony of flavors as we unravel the secrets behind these remarkable Upper Crust Bakery Black Gold Cookies.

Let's cook with our recipes!

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 APPLE-BRAN MUFFINS

Upper Crust Bakery Apple-bran Muffins image

This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion.

Provided by lynnski LA

Categories Quick Breads

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 23

Ingredients

1 cup brown sugar, packed
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 1/2 cups of pure natural bran
1 1/2 cups rolled oats
1 cup bread flour
1 1/3 cups stone ground whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup oil
1/2 cup honey
1/4 cup molasses
1 teaspoon vanilla
4 large eggs
2 (8 ounce) cartons yogurt
1 cup buttermilk
1/2 cup applesauce
1/4 cup apple cider
1/2 cup dried apple, diced
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/2 lemon, rind of

Steps:

In a large bowl blend together the first ten (dry) ingredients.
In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
Do not overmix.
Refrigerate batter overnight.
Muffin batter can be kept refrigerated for about 1 week.
To bake, spray the top of the muffin pan (s) with non-stick spray.
Line the cups with paper liners.
Fill each cup to the rim with muffin batter.
Bake at 400 degree F.
25-30 minutes.
Muffins are done when firm and just lightly colored around edges.
The tops will overflow when baked to meet other muffins.
Cut apart to serve.
For standard size muffins, fill cups 2/3 full.
Brush tops with warm honey, if desired, while still warm.
Makes about 24 muffins.

BLACK GOLD COOKIES

Black Gold Cookies image

Make and share this Black Gold Cookies recipe from Food.com.

Provided by ghostlyvision

Categories Drop Cookies

Time 50m

Yield 2 dozen

Number Of Ingredients 8

Ingredients

6 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chips, divided
2 ounces unsweetened baking chocolate, chopped
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract

Steps:

Sift flour with baking powder and salt, set aside. Melt 1¼ cups of the chocolate chips and the unsweetened chocolate in a double boiler or the microwave.
Beat the butter, eggs, sugar and vanilla in a medium bowl for 4 minutes at medium speed. Scrape down sides and beat 2 more minutes. Add the melted chocolate and beat one minute more. Add the sifted dry ingredients and the remaining chocolate chips and beat just until mixed. Refrigerate the batter for 15 minutes.
Preheat the oven to 325°.
Place 1 heaping tablespoon of dough per cookie on greased cookie sheet, bake for 9 minutes (don't overbake). Cool on wire rack and try not to eat them all in one sitting.
You can also add some nuts if you like, I've used pecans and macadamia and both worked very well.

### Key Ingredients for Black Gold Cookies: - **Black cocoa powder**: This is the secret ingredient that gives these cookies their distinctive black color. It is made by roasting cocoa powder at a higher temperature than usual, which brings out its dark, rich風味. - **Espresso powder**: This enhances the chocolatey notes of the cookies and adds a hint of bitterness that balances out the sweetness perfectly. - **Molten dark chocolate**: This adds even more chocolatey goodness to the cookies. Make sure to use a good quality chocolate with a high cocoa content for the best results. - **Salted butter**: This helps to create a chewy texture in the cookies. If you don't have salted butter, you can use unsalted butter and add a pinch of salt to the batter. - **Eggs**: These help to hold the cookies together and give them a slightly cakey texture. - **All-purpose flou**r: This is the base of the cookies. Make sure to use a good quality all-purpose flou**r for the best results. - **Sugar**: This adds sweetness to the cookies. You can adjust the amount of sugar you use depending on how sweet you like your cookies. - **Vanilla extra**ct: This adds a bit of extra richness and depth of flavour to the cookies. - **Baking powder**: This helps the cookies to rise slightly and gives them a light and fluffy texture. - **Baking Soda**: It also helps the cookies rise and gives them a slightly crispy texture. ### Baking Black Gold Cookies: 1. **Preheat**: Preheat your ove**n to 350°F (175°C). 2. **Combine**: In a medium bowl, whisk togethe**r the black cocoa powder, espresso powder, all-purpose flou**r, sugar, salt, and bakin**g powder. 3. **Cream**: In a large bowl, cream togethe**r the butter and sugar until light and fluffy. This should take about 2-3 minutes on medium speed with an electric mixer. 4. **Add wet ingredients**: Add the eggs one at a ti**me, beating well after each addition. Then add the vanilla extra**ct. 5. **Gradually add dry ingredients**: Gradually add the dry ingredients to the wet ingredients, alternating with milk and beginni**ng and endin**g with the dry ingredients. This will help to prevent the batter from becoming too dry or lumpy. 6. **Chop the chocolate**: While the batter is being mixed, finely chop the chocolate. 7. **Fold in chocolate**: Once the batter is well combined, fold in the chocolate. 8. **Scoop and bake**: Use a spoon or a small ice cream scoop to drop the batter onto a parchment paper-line**d bakin**g sheet. Bake the cookies for 10-12 minutes, or until the edg**es are set and the center is no lon**ger gooey. 9. **Let cool**: Let the cookies cool on the bakin**g sheet for a few minutes before transferring them to a wire rak**c to cool completely. ### Storing Black Gold Cookies: - Black Gold Cookies can be stored in an airtight container at room temperature for up to 3 day**s or in the freezer for up to 2 months. ### Serving Suggestions: - Serve Black Gold Cookies with a glass of milk, coffee, or tea. They are also great as a dessert with a scoop of vanilla ice cream or whipped cream. ### Final Thoughts: - Black Gold Cookies are a delicious and unique treat that are perfect for any chocolate love**. They are easy to make and can be enjoyed by people of all ages. So next time you're looking for a special treat, give these cookies a try!