Name: Chicory Chocolate Cookies
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 3 dozen cookies
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

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.

Chicory Chocolate Cookies

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