Chocolate Blackout Cookies Recipes

CHOCOLATE BLACKOUT COOKIES

Steps:

• Sprinkles:
• Whisk egg white in a medium bowl just to loosen. Add powdered sugar and 1/2 tsp. water and whisk until smooth. Mixture should be smooth, satiny, and very thick. If mixture is too thick or gloppy, whisk in another 1/2 tsp. water. Transfer to a disposable pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
• Pipe icing in very thin, very straight lines across a parchment-lined baking sheet, spacing close together (if icing does not squeeze out of bag easily, snip a slightly larger opening). Keep piping until you've covered the entire sheet of parchment (discard leftover icing or save for another use). Let sit at room temperature until hardened, at least 8 hours and up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven for 2-2 1/2 hours). Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.
• Cookies:
• Preheat oven to 350°F. Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth. Let cool.
• Meanwhile, sift flour, cocoa, baking powder, espresso powder, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat eggs, brown sugar, vanilla, and salt in a large bowl until thick and light, about 3 minutes. Reduce speed to low and add chocolate mixture; mix just to combine. Turn off mixer. Add dry ingredients and pulse mixer on low until no dry spots remain. If dough is very soft, cover and chill until firm enough to scoop, 10-15 minutes.
• Using a 1 1/2 oz. scoop (or a scant 1/4 cup), portion out dough and roll into balls between your palms (if dough becomes very sticky while rolling, chill for a few minutes). Place balls on 2 parchment-lined baking sheets, spacing at least 2" apart; flatten slightly. Bake cookies, rotating baking sheets once, until centers are puffed and edges are just firm,13-18 minutes. Let cookies cool 20 minutes on baking sheets, then peel away parchment and transfer to a wire rack. Let cool completely.
• Icing and assembly:
• Heat chocolate, cream, corn syrup, and salt in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and mixture is smooth. Let cool.
• Whisk powdered sugar and vanilla into chocolate mixture, then add butter 1 piece at a time, whisking to incorporate fully after each addition. Whisk until icing looks smooth and glossy.
• Using an offset spatula, spread about 1 Tbsp. icing over each cookie and top with sprinkles.
• Do Ahead
• Sprinkles can be made 2 days ahead. Store airtight at room temperature. Cookies can be baked 1 day ahead. Store tightly wrapped at room temperature.

BITTERSWEET CHOCOLATE BLACKOUT COOKIES

Steps:

• Adjust oven rack to middle position and preheat oven to 350 degrees.
• Spray baking sheets with nonstick cooking spray.
• In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
• To same bowl add half of cake mix along with butter and egg.
• Mix on medium high speed 1 to 2 minutes or until smooth.
• Stir in remaining cake mix and chocolate chunks.
• Drop by teaspoonfuls, 2" apart on prepared baking sheets.
• Bake 9-12 minutes or until edges are set at center when lightly touched.
• Cool one minute on sheets.
• Transfer to cooling racks using thin, flexible spatula.

SHANA'S BLACKOUT COOKIES

Steps:

• 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 to flour mixture, stirring until well combined. Cover;
• refrigerate at least 3 hours.
• 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.
• Note: Chocolate extract is available at shops such as The Spice House and Fox &
• Obel in Chicago.

BROOKLYN BLACKOUT CAKE

Steps:

• In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.