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Chocolate Cookies
Joshua's Collection
Some of you may
recall the crackled tops of these classic chocolate cookies from your
childhood. If you haven’t had them since then, they are worth reviving; when
baked just right, they have a rich, fudgy texture that’s almost
brownie-like. This recipe is very simple to prepare and pleases chocolate
lovers of all ages.
Makes 4 to 5 dozen cookies
4 ounces Unsweetened Chocolate, chopped
1/2 cup canola oil
2 cups granulated sugar
1/2 teaspoon salt
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 cup confectioners sugar
1. In a small bowl set over a saucepan of gently simmering water, melt the
chocolate. Place the melted chocolate in a large bowl and stir in the oil,
followed by the granulated sugar and salt. Beat in the eggs, one at a time.
Stir in the flour and baking powder until combined (dough will be loose and
sticky). Chill several hours or overnight.
2. Heat oven to 350 degrees Fahrenheit. Line baking sheets with baking
parchment or silicon baking mats. Form heaping teaspoons of dough into balls
about 1 inch across and roll in powdered sugar to coat. Place about 2 inches
apart on prepared baking sheets and bake 8 to 10 minutes. Do not over bake
-- when the cookies are ready, their tops will crack, but the dough in their
centers will still look moist. Allow cookies to rest on sheets for several
minutes before removing to wire racks. Cool completely before storing in a
tightly covered container