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Shana's Blackout Cookies



Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly.
Combine 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 chocolate mixture to flour mixture, stirring until well combined.
Cover; refrigerate at least 3 hours.
Heat oven to 350 degrees.
Spread 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.
Note: Chocolate extract is available at shops such as The Spice House and Fox & Obel in Chicago.