These easy blackout cookies get a double dose of chocolate from unsweetened chocolate and chocolate extract. Reprinted with permission from Holiday Cookies by the Chicago Tribune staff, Agate Surrey, November 2014.
Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine the eggs, sugar, oil, and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
Whisk together the flour, baking powder, and salt in a large bowl. Add the chocolate mixture to the flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours.
Preheat oven to 350 degrees F. Spread the confectioners sugar on a plate; set aside.
Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool.