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Shana's Blackout Cookies

This recipe was the 1st place winner in The Chicago Tribune's Good Eating contest, 2006.

Yield: 2 dozen cookies
Collections: Chocolate Cookie Dessert Snack

Featured Ingredients

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Shana's Blackout Cookies Recipe

  • 2 squares (1 ounce each) 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 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar
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Preparation Instructions

1. 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.

2. 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.

3. 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 cookies
Helpful Hints

Nutrition information per cookie:93 calories, 37% 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


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