Chocolate Blackout Cookies

Name: Chocolate Blackout Cookies
Yield: Makes about 24
Ingredients: 1 large egg white; 1¾ cups powdered sugar; 4 ounces semisweet chocolate, coarsely chopped; 4 tablespoons unsalted butter; 1 cup plus 2 tablespoons all-purpose flour; ½ cup unsweetened cocoa powder, preferably Dutch process; ¾ teaspoon baking powder; ½ teaspoon instant espresso powder; ¼ teaspoon baking soda; 3 large eggs, room temperature; 1¼ cups (packed) dark brown sugar; 2 teaspoons vanilla extract; 1 teaspoon kosher salt; 3 ounces semisweet chocolate, coarsely chopped; ¼ cup heavy cream; 1 tablespoon light corn syrup; ¼ teaspoon kosher salt; ½ cup powdered sugar; 1 teaspoon vanilla extract; 4 tablespoons unsalted butter, room temperature, cut into pieces

By Anna PoseyPhotographer Michael Graydon Nikole Herriott

November 15, 2016

Image may contain Confectionery Food Sweets Wristwatch Dessert and Chocolate

Michael Graydon & Nikole Herriott

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.

Recipe notes