My oldest son is a chocoholic. I don’t fault him for this. He comes by it naturally. It’s handed down from generations of chocoholics… my grandfather, my mom, me… to name just a few.
This is his all time favorite cookie. Chocolately, sugary, crunchy on the outside, chewy on the inside. Some say it’s “too much” , or “too rich”. He says “It’s perfection!”
- 3 beaten eggs
- 1 1/2 cups sugar
- 4 squares (4 Ounces) unsweetened chocolate, melted
- 1/2 cup cooking oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 cups flour
- sifted powdered sugar (for rolling)
In a mixing bowl, combine beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually add flour to chocolate mixture, stirring till thoroughly combined. Cover and chill for 1 to 2 hours or till easy to handle.
Shape dough into 1 inch balls. *(see kitchen tip 1) Roll balls in powdered sugar to coat generously. Place 1 inch apart on ungreased cookie sheet *(see kitchen tip 2). Bake in a 375 degree oven for 8 – 10 minutes or until edges are set and tops are crackled. Cool cookies on wire rack. Makes about 48.
* kitchen tip 1: Ever wonder how bakeries make such uniformly round cookies? I use a cookie scoop to form the dough into nice, round, even balls. They make cookie scoops in 3 different sizes (small, medium & large). You can find them in most kitchen specialty stores; Sur La Table, William Sonoma, etc, or online. I have one of each size and use them all regularly. For this recipe, I use the small one.
* kitchen tip 2: When baking cookies I always use aluminum jelly roll pans lined with parchment paper. It cooks the cookies evenly, allows for baking larger batches than ordinary cookie sheets, and clean up is a snap!
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