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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.

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 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
Servings12
Calories Per Serving206
Total Fat8g12%
Sugar22gN/A
Saturated2g11%
Cholesterol27mg9%
Protein3g5%
Carbs31g10%
Vitamin A11µg1%
Vitamin D0.1µgN/A
Vitamin E1mg6%
Vitamin K0.5µg0.7%
Calcium32mg3%
Fiber1g4%
Folate (food)7µgN/A
Folate equivalent (total)7µg2%
Iron1mg6%
Magnesium19mg5%
Monounsaturated4gN/A
Niacin (B3)0.2mg1%
Phosphorus73mg10%
Polyunsaturated1gN/A
Potassium62mg2%
Sodium83mg3%
Sugars, added22gN/A
Zinc0.6mg4.2%