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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bittersweet Chocolate Blackout Cookies Recipe

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This recipe for Bittersweet Chocolate Blackout Cookies is from Marie's Favorite Craft Show Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. instant espresso or coffee powder
1/3 c. water
1 (18.25-ounce) devil's food cake mix, divided
1/4 c. butter, melted
1 egg
8 ounces bittersweet chocolate, chopped into chunks
Directions:
Directions:
Adjust oven rack to middle position and preheat to 350 degrees. Spray baking sheets with nonstick cooking spray.
In large bowl of electric mixer, combine espresso and water, stirring to dissolve. To same bowl add half of cake mix along with butter and egg. Mix on medium high speed for one to two minutes, or until smooth. Stir in remaining cake mix and chocolate chunks. Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake 9 to 12 minutes, or until set at center when lightly touched. Cool one minute on sheets. Transfer to cooling racks using a thin, flexible spatula.

 

 

 

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