Woo-hoo it's chocolate month! I'm kicking things off with a cookie that's not too sweet, very pretty and has a great dough you can keep in your fridge or freezer and bake up in a snap. Hope you enjoy them as much as I do! XOXO Martha
This recipe comes from the Betty Crocker "Best Recipes for Cookies" book.
2 cups granulated sugar
1/2 cup vegetable oil
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
Mix granulated sugar, oil, chocolate and vanilla. MIx in eggs, 1 at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350. Drop dough by teaspoonfuls into powdered sugar, roll around to coat. Shape into balls and place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched. 10-12 minutes.
Makes about 6 dozen cookies.
2 cups granulated sugar
1/2 cup vegetable oil
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
Mix granulated sugar, oil, chocolate and vanilla. MIx in eggs, 1 at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350. Drop dough by teaspoonfuls into powdered sugar, roll around to coat. Shape into balls and place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched. 10-12 minutes.
Makes about 6 dozen cookies.
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