Recipe courtesy of Sam Carroll
and
Cody Carroll
Chicory Chocolate Cookies
Getting reviews...
- Level: Easy
- Total: 2 hr 35 min
- Active: 15 min
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 126
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 68 mg
- Level: Easy
- Total: 2 hr 35 min
- Active: 15 min
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 126
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 68 mg
Ingredients
Directions
- Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated.
- Whisk together the flour, baking powder, chicory and salt in a separate bowl.
- Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.
- Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate.
- Using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart.
- Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks.
