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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven't tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don't lose the recipe!! Cooking time includes 3 hours of dough-chilling time. 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 |
Directions:
1. Melt the chocolate in the top of a double boiler set over simmering water;
2. set aside to cool slightly.
3. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
4. Whisk together the flour, baking powder and salt in a large bowl.
5. Add chocolate mixture to flour mixture, stirring until well combined. Cover;
6. refrigerate at least 3 hours.
7. Heat oven to 350 degrees.
8. Spread confectioners' sugar on a plate; set aside.
9. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
10. parchment-lined cookie sheet 2 inches apart.
11. Bake until edges are firm, about 10
12. minutes per batch.
13. Remove cookies to a wire rack; cool.
14. Note: Chocolate extract is available at shops such as The Spice House and Fox &
15. Obel in Chicago.
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