CHOCOLATE BLACKOUT COOKIES

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Chocolate Blackout Cookies image

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

Sprinkles:
1 large egg white
1 3/4 cups powdered sugar
Cookies:
4 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
1 cup plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
3/4 teaspoon baking powder
1/2 teaspoon instant espresso powder
1/4 teaspoon baking soda
3 large eggs, room temperature
1 1/4 cups (packed) dark brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
Icing and assembly:
3 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy cream
1 tablespoon light corn syrup
1/4 teaspoon kosher salt
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter, room temperature, cut into pieces

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.

Afro lloyd
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These cookies are delicious! I love the combination of chocolate and mint. They're the perfect after-dinner treat.


AWONKE AWONKE
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I love these cookies! They're so rich and fudgy, and they have the perfect amount of sweetness. I've made them several times and they're always a hit.


Chevy Nomad
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These cookies are the perfect treat for any occasion. They're easy to make and they're always a crowd-pleaser.


Ahmed Tijjani Abubakar
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I'm not a big fan of chocolate cookies, but these ones are really good. They're not too sweet and they have a nice chewy texture.


Lyn Slim
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These cookies are so easy to make and they're always a hit with my friends and family. I love that they're not too sweet, so you can really enjoy the rich chocolate flavor.


Vinod kumar Rana
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These cookies were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.


nalumbuye allen
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Meh.


Olwethu Michell
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I was a bit skeptical about this recipe because I'm not a huge fan of chocolate cookies. But I'm glad I gave it a try because these cookies are amazing! They're so rich and fudgy, and they have the perfect amount of sweetness. I'll definitely be maki


Just ahmed
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These cookies are delicious! I made them for a party and they were a huge hit. Everyone loved them.


Sunar Bangla channel
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I've made these cookies several times and they're always a hit. They're the perfect balance of chewy and crispy. I love that they're not too sweet, so you can really enjoy the rich chocolate flavor.


Jenna Lovitt
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OMG! These cookies are amazing! They're so easy to make and they taste like they came from a bakery. I will definitely be making these again.


Taylor Jones
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These chocolate blackout cookies are the perfect treat for any chocolate lover. They're rich, fudgy, and have a delicious crispy edge. I followed the recipe exactly and they turned out perfectly. My family loved them!