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Shana's Blackout Cookies

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“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.”
READY IN:
3hrs 50mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the chocolate in the top of a double boiler set over simmering water;
  2. set aside to cool slightly.
  3. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
  4. Whisk together the flour, baking powder and salt in a large bowl.
  5. Add chocolate mixture to flour mixture, stirring until well combined. Cover;
  6. refrigerate at least 3 hours.
  7. Heat oven to 350 degrees.
  8. Spread confectioners' sugar on a plate; set aside.
  9. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
  10. parchment-lined cookie sheet 2 inches apart.
  11. Bake until edges are firm, about 10
  12. minutes per batch.
  13. Remove cookies to a wire rack; cool.
  14. Note: Chocolate extract is available at shops such as The Spice House and Fox &
  15. Obel in Chicago.

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