Ingredients
-
2
-
2
-
1
-
1/4
-
1
-
1
-
1
-
3/4
-
1/4
-
1/2
-
-
-
-
-
Directions
Shana’s Blackout Cookies,This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven’t tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don’t lose the recipe!! Cooking time includes 3 hours of dough-chilling time.,blah. Missing something, maybe Kahlua. I don’t know what makes this AWARD WINNING.,These came out excellent. They are almost like brownies. They rose quite a bit from the dough and were soft and moist. Yummy.
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Steps
|
1
Done
|
Melt the Chocolate in the Top of a Double Boiler Set Over Simmering Water; |
|
2
Done
|
Set Aside to Cool Slightly. |
|
3
Done
|
Combine Eggs, Sugar, Oil and Extracts in a Large Bowl; Whisk to Combine. Stir in the Chocolate; Set Aside. |
|
4
Done
|
Whisk Together the Flour, Baking Powder and Salt in a Large Bowl. |
|
5
Done
|
Add Chocolate Mixture to Flour Mixture, Stirring Until Well Combined. Cover; |
|
6
Done
|
Refrigerate at Least 3 Hours. |
|
7
Done
|
Heat Oven to 350 Degrees. |
|
8
Done
|
Spread Confectioners' Sugar on a Plate; Set Aside. |
|
9
Done
|
Scoop Walnut-Size Balls of Dough; Roll Each in the Sugar. Place on a Greased or |
|
10
Done
|
Parchment-Lined Cookie Sheet 2 Inches Apart. |
|
11
Done
|
Bake Until Edges Are Firm, About 10 |
|
12
Done
|
Minutes Per Batch. |
|
13
Done
|
Remove Cookies to a Wire Rack; Cool. |
|
14
Done
|
Note: Chocolate Extract Is Available at Shops Such as the Spice House and Fox & |
|
15
Done
|
Obel in Chicago. |
