Black-Out Cookies
2 squares (1 ounce each) unsweetened chocolate
2 eggs, beaten
1 cup sugar
1/4 cup vegetable oil
1 teaspoon each: vanilla extract, chocolate extract
1 cup flour
3/4 teaspoon 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 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.
Yield: 2 dozen
Nutrition information per cookie: 93 calories, 37 percent of calories from fat, 4 g fat, 1 g saturated fat, 18 mg cholesterol, 14 g carbohydrates, 1 g protein, 42 mg sodium, 0.5 g fiber
Recipe won first price in Chicago Tribune by Shana Schuman - They are absolutely delicious. I made several batches at Christmas. I’ll add a picture soon, I just wanted to make sure I could find the recipe again!!!!
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