Black Out Cookies
Over a year ago
3,098 views
Ingredients
- 2 oz good plain chocolate
- 2 eggs beaten
- 1 (US) cup sugar
- ¼ (US) cup vegetable oil
- 1 teaspoon chocolate essence
- 1 teaspoon vanilla essence
- 1 (US) cup flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ (US) cup icing sugar
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Dark chocolate American-style cookies with crispy outside and soft inside.
Method
-
1
1. Melt the chocolate in the top of a double boiler set over simmering water; set aside to cook 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 the flour mixture, stirring until well combined. Cover; refrigerate for at least 3 hours.
3. Pre-heat oven to 180°C or 350°F, gas mark 4. Spread icing sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment lined baking sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool.
Similar Recipes
View all similar
Comments (0)