Recipe courtesy of Sam Carroll
and
Cody Carroll
Chicory Chocolate Cookies
- Level: Easy
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 126
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 21
- Sodium
- 68
- Total: 2 hr 35 min
- Active: 15 min
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.