Prep 30 mins
Cook 3 hrs 20 mins
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.
- 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
- Melt the chocolate in the top of a double boiler set over simmering water;
- set aside to cool slightly.
- Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
- Whisk together the flour, baking powder and salt in a large bowl.
- Add chocolate mixture to flour mixture, stirring until well combined. Cover;
- refrigerate at least 3 hours.
- Heat oven to 350 degrees.
- Spread confectioners' sugar on a plate; set aside.
- Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
- parchment-lined cookie sheet 2 inches apart.
- Bake until edges are firm, about 10
- minutes per batch.
- Remove cookies to a wire rack; cool.
- Note: Chocolate extract is available at shops such as The Spice House and Fox &
- Obel in Chicago.
blah. Missing something, maybe Kahlua. I don't know what makes this AWARD WINNING.
These came out excellent. They are almost like brownies. They rose quite a bit from the dough and were soft and moist. Yummy.
My boyfriend made these last Christmas (2006) after reading the article in the Tribune and they turned out phenomenal! Many thanks to Shana for this great cookie recipe. Anyone looking for a great/easy cookie to make for the holidays, don't pass this one up!