Recipe courtesy of Sam Carroll and Cody Carroll

Chicory Chocolate Cookies

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  • Level: Easy
  • Total: 2 hr 35 min
  • Active: 15 min
  • Yield: 3 dozen cookies
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Ingredients

4 large eggs

1/2 cup vegetable oil 

2 teaspoons pure vanilla extract 

4 ounces semisweet chocolate, melted until smooth and cooled 

2 cups granulated sugar 

2 cups all-purpose flour 

2 teaspoons baking powder 

2 teaspoons ground chicory 

3/4 teaspoon kosher salt 

1/2 cup powdered sugar 

Directions

  1. Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated.
  2. Whisk together the flour, baking powder, chicory and salt in a separate bowl.
  3. 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.
  4. Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate.
  5. 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.
  6. Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks.