10.20.2015
Shana's Blackout Cookies
Make Shana's award-winning blackout cookies: chill the dough, roll in powdered sugar, and bake at 350 F for rich crinkle cookies.
- Chill the chocolate cookie dough at least 3 hours before baking to make handling and crinkling easier.
- Roll walnut-size balls in confectioners sugar and bake at 350 F about 10 minutes, until the edges are set.
- Dough can be made ahead or frozen; simple swaps like cocoa powder or chocolate chips work with small adjustments.
This recipe was the 1st place winner in The Chicago Tribune's Good Eating contest, 2006.
Frequently Asked Questions
How long should I chill the dough?
Refrigerate the dough at least 3 hours as the recipe says. For best texture and easier scooping, you can chill overnight or up to 48 hours covered. If you need to hold it longer, freeze the scooped balls instead.
Can I freeze the dough or baked cookies?
Yes. For dough: scoop walnut-size balls, freeze on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding a minute or two to the time. For baked cookies: cool completely, then freeze in a single layer or stacked with parchment for up to 2 months.
How many cookies does this recipe make?
Using walnut-size scoops, the recipe yields about 24 cookies. If you make larger or smaller balls, the yield and baking time will change.
Can I substitute unsweetened chocolate with cocoa powder?
Yes. Replace the 2 ounces unsweetened chocolate with about 6 tablespoons unsweetened cocoa plus 2 tablespoons melted butter or oil. Mix the cocoa with the melted fat before adding to the batter. The texture and flavor will be slightly different but still very chocolatey.
Can I use chocolate chips instead of unsweetened chocolate?
You can, but chips often contain stabilizers and are sweeter. Melt gently and taste the batter. If you use semisweet chips, consider reducing the added sugar by 1 to 2 tablespoons to keep the balance.
Can I make these gluten-free or vegan?
Gluten-free: swap the all-purpose flour for a 1-to-1 gluten-free flour blend that contains xanthan gum and follow the same method. Vegan: replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use vegan chocolate and a neutral oil. Expect small texture changes; chilling the dough is still important.
Why does the powdered sugar sometimes melt and disappear?
Powdered sugar can melt if the dough is too warm or if it sits before baking. To keep the crinkle look, chill the dough well, roll right before baking, and for a whiter coating roll each ball twice in confectioners sugar.
Do I need to change temperature or time for convection ovens?
Yes. Lower the oven temperature by about 25 degrees F and start checking a minute or two earlier. In a standard oven bake at 350 F about 10 minutes until the edges are set and the centers look slightly soft.
How long should I chill the dough?
Refrigerate the dough at least 3 hours as the recipe says. For best texture and easier scooping, you can chill overnight or up to 48 hours covered. If you need to hold it longer, freeze the scooped balls instead.
Can I freeze the dough or baked cookies?
Yes. For dough: scoop walnut-size balls, freeze on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding a minute or two to the time. For baked cookies: cool completely, then freeze in a single layer or stacked with parchment for up to 2 months.
How many cookies does this recipe make?
Using walnut-size scoops, the recipe yields about 24 cookies. If you make larger or smaller balls, the yield and baking time will change.
Can I substitute unsweetened chocolate with cocoa powder?
Yes. Replace the 2 ounces unsweetened chocolate with about 6 tablespoons unsweetened cocoa plus 2 tablespoons melted butter or oil. Mix the cocoa with the melted fat before adding to the batter. The texture and flavor will be slightly different but still very chocolatey.
Can I use chocolate chips instead of unsweetened chocolate?
You can, but chips often contain stabilizers and are sweeter. Melt gently and taste the batter. If you use semisweet chips, consider reducing the added sugar by 1 to 2 tablespoons to keep the balance.
Can I make these gluten-free or vegan?
Gluten-free: swap the all-purpose flour for a 1-to-1 gluten-free flour blend that contains xanthan gum and follow the same method. Vegan: replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use vegan chocolate and a neutral oil. Expect small texture changes; chilling the dough is still important.
Why does the powdered sugar sometimes melt and disappear?
Powdered sugar can melt if the dough is too warm or if it sits before baking. To keep the crinkle look, chill the dough well, roll right before baking, and for a whiter coating roll each ball twice in confectioners sugar.
Do I need to change temperature or time for convection ovens?
Yes. Lower the oven temperature by about 25 degrees F and start checking a minute or two earlier. In a standard oven bake at 350 F about 10 minutes until the edges are set and the centers look slightly soft.
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