Recipe by Sally Smircich
"These can be made using an egg substitute."
Watch video tips and tricks
4 (1 ounce) squares
unsweetened chocolate, melted
Ok - Main reason why I used this recipe is because I needed a cookie, but I had no chocolate or butter and wanted to use what I had on hand instead of running to the store.
So....I used unsweetened cocoa with oil instead.
(3 Tbsp Cocoa + 1 Tbsp oil or butter = 1 oz Unsweetened Chocolate)
I didn't have egg substitute so I used 2 eggs instead.(I only made 1/2 a batch)
I placed batter in freezer for about 45 minutes and rolled the cookies good in the powdered sugar, and baked- they are great!
Excellent! I was asked for the recipe the very first time I baked them!
This are really pretty simple and a great chocolaty flavor without seeming really rich and fatty. Will definitely make these again when I have unsweetened chocolate to use. Don't overbake...they harden up as they cool
absolutly beautiful, thouroghly enjoyed them
my kid got pushed off our roof into a rose bush
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 45
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make chocolate chip cookies with some cinnamon snap.
These amazing cookies are good for the heart AND for the taste buds.
See how a dash of cayenne pepper really draws out the chocolate flavor.