6 ratings

Black-Out Cookies

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.


  • 2 1-ounce squares unsweetened chocolate
  • 2 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


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.