Black-Out Cookies

4.2 from 5 ratings

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.

Servings

servings

Ingredients

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 teaspoon 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.