Black-Out Cookies

Black-Out Cookies
Black-Out Cookies

Chicago Tribune

Black-Out Cookies

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.

12
Servings
214
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1-ounce squares unsweetened chocolate
  • eggs, beaten
  • 1  Cup  sugar
  • 1/4  Cup  vegetable oil
  • 1  Teaspoon  vanilla extract
  • 1  Teaspoon  chocolate extract
  • 1  Cup  flour
  • 3/4  Teaspoons  baking powder
  • 1/4  Teaspoon  salt
  • 1/2  Cup  confectioners sugar

Directions

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.

Nutritional Facts

Total Fat
12g
17%
Sugar
4g
4%
Saturated Fat
3g
13%
Carbohydrate, by difference
29g
22%
Protein
2g
4%
Vitamin A, RAE
34µg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
28mg
3%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Phosphorus, P
67mg
10%
Selenium, Se
4µg
7%
Sodium, Na
157mg
10%
Water
3g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.