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Chocolate Blackout Cookies Recipe

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This recipe for Chocolate Blackout Cookies is from The Kipnis Family Cookbook , 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:
 

For the Cookies
Ingredients:  
Ingredients:  
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder, sifted
½ tsp. baking soda
½ tsp. salt
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
½ cup semisweet chocolate chips
½ cup milk chocolate chips
Directions:
Directions:
1. Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone liners.

2. Whisk together the flour, cocoa powder, baking soda and salt. Set aside.

3. 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.

4. Reduce mixer speed to low. Gradually add the flour mixture, mixing jut until combined. Stir in the chocolate chips.

5. Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake.

6. Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
 

For the Topping
Ingredients:  
Ingredients:  
4 ounces bittersweet chocolate, roughly chopped
1 1/2 tsp. corn syrup
1/4 cup heavy cream
3 to 4 Tbsp. chocolate cookie crumbs (Nabisco Famous Chocolate Wafers)
Directions:
Directions:
1. Place the chocolate and corn syrup in a heat-proof bowl. Set aside.

2. Place the cream in a small saucepan. Heat over medium heat until the cream begins to bubble.

3. Pour the cream over the chocolate. Let stand for 5 minutes. Then, stir until the ganache is smooth. Top each cookie with about a teaspoonful of ganache. Use the back of the spoon to spread out the ganache on top of the cookie.

4. Sprinkle about 1/4 teaspoonful of cookie crumbs on top of each cookie while the ganache is still warm.

5. Allow the ganache to set before serving the cookies.


Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
https://bakeorbreak.com/wp-json/mv-create/v1/creations/317

 

 

 

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