As I was putting together my holiday cookie tin I realized there was a severe problem. Not enough chocolate. And then I realized there was another severe problem. I was already out of butter. Fortunately there are a few cookies you you can make without butter, and this is one of them.
I added instant espresso and I don’t think I’ll ever make them the regular plain chocolate way again. They were definitely popular both at home and at work, where I had to take a bunch of them so I wouldn’t inhale the entire plate. Once they were all packed up it was back to Sunday grading with a little vegetable and hummus snack.
My weekends are thrilling!
I love the way these are transformed in the oven. You’ll need to plan ahead a little bit because the dough needs to chill, but it’s definitely worth the wait. (And I promise I will post some healthier stuff very soon, but right now all I can think about is baking for Christmas!)
(adapted from Betty Crocker)
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tbsp instant espresso powder
1/2 cup powdered sugar
Mix the oil, chocolate, granulated sugar and vanilla.
Beat in the eggs one at a time.
Stir in the flour, baking powder, salt, and instant espresso.
Cover the bowl and refrigerate for 2-3 hours, or until firm
Heat oven to 350°F. Line cookie sheets with Silpats or parchment. Put the powdered sugar in a bowl.
Roll about a tablespoon of dough into a ball between your hands, then coat with powdered sugar. Place on prepared cookie sheets, and bake for about 12 minutes, or until just set.
Let cool on cookie sheets for about 5 minutes, then cool completely on a wire rack.