Online Recipe Book

Black-Out Cookies

About 2 dozen
Prep info
30 min prep + at least 3 hrs chill + 10 min prep + 10 min bake
Prep time
Not set
Cook time
3 hours, 50 minutes
Time required
3 hours, 50 minutes
Oven preheat
Desserts - Misc


  • 2 oz bittersweet chocolate squares
  • 2 eggs (beaten)
  • 175 g Sugar (Granulated)
  • 1/4 c vegetable oil
  • 1 t vanilla extract
  • 1 t chocolate extract
  • 125 g Flour (Plain)
  • 3/4 t baking powder
  • 1/4 t salt
  • 1/2 c Sugar (Icing) (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, stirring until well combined.  Cover; refrigerate at least 3 hours.

Heat oven to 350F.  Spread icing sugar on a plate; set aside.

Scoop bouncy ball sized (about 1" diameter) balls of dough; roll each in the sugar.  Place on a greased or parchment lined cookie sheet, inches apart.  Bake until edges are firm, about 10 minutes per batch.  Remove cookies to a cooling rack and let cool.


SJ Note 30 April 2010: Since unsweetened chocolate is hard to come by locally, I used cocoa powder + oil instead, adding the cocoa powder to the dry ingredients and the oil to the wet ingredients.  Chris realized later that the chocolate would have re-hardened in the fridge, but that didn't happen with this substitution.  Next time I'll use bittersweet chocolate and reduce the sugar instead; I've made the changes in this copy.  With the version I made today, it stayed batter-like instead of firming up into a dough, but it was tasty.  Definitely worth trying again with chocolate.