Recipe by Sally Smircich
"These can be made using an egg substitute."
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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
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