CHOCOLATE BLACKOUT COOKIES
We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.
Provided by Anna Posey
Categories Bon Appétit Cookies Christmas Chocolate Bake Dessert
Yield Makes about 24 cookies
Number Of Ingredients 23
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.
CHOCOLATE BLACKOUT COOKIES
Looking for the perfect cookie recipe? These Chocolate Blackout Cookies are a classic and delicious chocolate chocolate chip cookie that's been around since the 1920s. It's always a hit with friends and family alike.
Provided by Jill
Categories Dessert
Time 21m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Using a large bowl, combine the melted butter, eggs, chocolate cake mix, and 1 C chocolate chips
- Using a small cookie scoop, scoop some dough and place it onto the cookie sheet
- Bake in the oven for 9-11 minutes or until the tops look firm
- Remove from oven and allow to cool
CHOCOLATE BLACKOUT CAKE
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
- Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.
- Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
- Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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.
Provided by Sarah Chana
Categories Dessert
Time 3h50m
Yield 2 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1194.5, Fat 47.7, SaturatedFat 14.3, Cholesterol 211.5, Sodium 505.4, Carbohydrate 187.1, Fiber 6.4, Sugar 130.4, Protein 16.4
ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S
New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Preheat the oven to 375 degrees F.
- Butter and lightly flour two 8-inch round cake pans.
- Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
- Combine the chocolate and milk in a small saucepan over medium heat.
- Stir frequently until the chocolate melts, about 3 minutes.
- Remove from heat.
- Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
- Whisk the cocoa mixture into the milk mixture.
- Return the pan to medium heat an stir for 1 minute.
- Remove and set aside to cool until tepid.
- In the bowl of a mixer, cream the butter and sugar together.
- Beat in the egg yolks, one at a time, and add the vanilla.
- Slowly stir in the chocolate mixture.
- Combine the flour, baking powder, baking soda and salt.
- Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
- Fold until just mixed.
- In another bowl, whisk the egg whites until soft peaks form.
- Using a rubber spatula, gently fold the egg whites into the batter.
- Divide the batter between the prepared pans.
- Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
- Cool the cakes in the pans on a rack for 15 minutes.
- Gently remove the cakes from the pans and continue to cool.
- While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
- Stir in the sugar and chocolate.
- Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
- Boil for 1 minute.
- Remove the pan from the heat and whisk in the vanilla and butter.
- Transfer the mixture to a bowl, cover, and refrigerate until cool.
- Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
- Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
- Return the top to the hat, if necessary, to melt the butter.
- Whisk in the hot water all at once and whisk until smooth.
- Whisk in the corn syrup and vanilla.
- Cover and refrigerate for up to 15 minutes prior to using.
- Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
- Set 1 layer aside.
- Place 1 layer on a cake round or plate.
- Generously swath the layer with 1/3 of the filling.
- Add the second layer and repeat.
- Set the third layer on top.
- Quickly apply a layer of frosting to the top and the sides of the cake.
- Refrigerate for 10 minutes.
- Meanwhile, crumble the remaining cake layer.
- Apply the remaining frosting to the cake.
- Sprinkle it liberally with the cake crumbs.
- Serve the cake within 24 hours, store in a cool place.
- Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
- For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
BITTERSWEET CHOCOLATE BLACKOUT COOKIES
Make and share this Bittersweet Chocolate Blackout Cookies recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 22m
Yield 4 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 677.8, Fat 32.9, SaturatedFat 11.9, Cholesterol 77, Sodium 1189.2, Carbohydrate 95.3, Fiber 3.1, Sugar 49.7, Protein 9.5
DOUBLE CHOCOLATE RYE COOKIES
Steps:
- Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
- Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
- In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
- Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
- For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
- Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
- Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
More about "chocolate blackout cookies food"
29 HOLIDAY COOKIES FOR CHOCOLATE LOVERS
From foodnetwork.com
Author By
BITTERSWEET CHOCOLATE COOKIES
From playswellwithbutter.com
BLACKOUT CHOCOLATE CAKE RECIPE | BON APPéTIT
From bonappetit.com
DOUBLE CHOCOLATE BLACKOUT COOKIES RECIPE …
From food52.com
CHOCOLATE BLACKOUT COOKIES - BAKE OR BREAK
From bakeorbreak.com
Servings 36Total Time 40 minsCategory ChocolateCalories 114 per serving
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
NEW OREO FLAVOR: 'BLACKOUT CAKE' OREOS HAVE 2 CHOCOLATE CREME …
From usatoday.com
BITTERSWEET CHOCOLATE BLACKOUT COOKIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
OREO UNVEILS NEW BLACKOUT CAKE COOKIE - ABC NEWS
From abcnews.go.com
BLACK-OUT COOKIES - THE DAILY MEAL
From thedailymeal.com
THE BEST CHOCOLATE BLACKOUT CAKE...EVER - BROMA BAKERY
From bromabakery.com
OREO BLACKOUT CAKE CHOCOLATE SANDWICH COOKIES, LIMITED EDITION, …
From amazon.com
ANNA OLSON’S BEST CHOCOLATE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
FLOURLESS CHOCOLATE HAZELNUT COOKIES - BAKE OR BREAK
From bakeorbreak.com
BLACKOUT CAKE OREOS JUST DROPPED, AND YOU HAVE TO TRY 'EM
From tasteofhome.com
OREO'S NEW BLACKOUT CAKE COOKIE OFFERS CHOCOLATE-ON-CHOCOLATE …
From simplemost.com
OREO RELEASES NEW BLACKOUT CAKE COOKIES WITH 2 LAYERS OF …
From people.com
CHOCOLATE BLACKOUT COOKIES | BEST CHRISTMAS COOKIE RECIPE, COOKIES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love