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!!!!

This is a wonderful gingersnap cookie recipe, they are so light and you can almost see through them. They are positively addictive! Make sure to rotate the cookies during baking so they bake evenly. The raw sugar gives you a great crunch so I would use that if you have it.

Gingersnaps

2 1/4 sticks butter, at room temperature
1 1/4 cups packed light brown sugar
2 eggs, at room temperature
1/2 teaspoon salt
2 teaspoons baking soda
2 1/4 cups flour
2 teaspoons powdered ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
1/4 cup molasses
1 cup raw sugar or granulated sugar, for dusting

Place butter in bowl of stand mixer with the paddle attachment and beat on medium speed 1 minute. Add brown sugar and beat on medium-high until mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping mixer occasionally to scrape down sides of bowl.

Add eggs, one at a time, and continue to beat until they are fully incorporated and batter looks smooth and glossy, 1 to 2 minutes. Add molasses and mix well. Set aside.

In another bowl, whisk together salt, baking soda, flour, ginger, cloves and cinnamon. Add dry mixture, all at once, to butter mixture. Then, with mixer on slow speed, mix dough until thoroughly combined, about 1 minute.

Cover bowl with plastic wrap and refrigerate at least 2 hours.

Preheat oven to 350 degrees when ready to bake. Lightly spray baking sheets with cooking oil, or line with parchment paper or silipat.

Place raw sugar in small bowl. Use a small scoop and make into small balls. Roll each ball in sugar to coat. Arrange cookies on prepared sheet 2 inches apart. Use a glass dipped in the sugar to to flatten it a bit.

Bake until cookies spread, are slightly cracked and take on a dark golden brown color, 10-15 minutes. For even browning, rotate cookie sheets during baking.

Makes 4 dozen

Per Serving: 89 Calories; 5g Fat (45.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. (This is if you use the entire cup of raw sugar)

Tags: gingersnap-cookies, recipes