Shana'S Blackout Cookies - cooking recipe

Ingredients

2 (1 ounce) unsweetened chocolate squares
2 eggs, beaten
1 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon chocolate flavoring, see note
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners' sugar

Preparation

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.