Chocolate Sugar Cookies

photo courtesy of technicolor kitchen website

Do you like to bake but, like me, don't have lots of time during the work week to do so?

During the school year, I don't have time (usually) to bake during the week so I stock up on recipes that are quick, easy, and delicious (and sometimes nutritious!) to whip up on the weekends.

This chocolate cookie recipe is super easy and very quick to whip up.

It is from my sister Hope, who gave it to me many years ago, when I was first married.  My daughters just love these cookies. I do too although I now limit my self to just 2 out of the batch.  They are hard to resist but I am cutting down on sweets so I limit them.  I made them this week before going back to the classroom and I sent half to my oldest college girl and saved the other half for the daughter at home.  

CHOCOLATE SUGAR COOKIES

2 eggs

2/3 c canola oil

1 tsp vanilla extract

3/4 c. sugar 

(I used the new Domino Light (half pure cane sugar and half Stevia)

1 3/4 c. whole wheat white flour

1/2 tsp baking soda

a dash of salt

2 sq of unsweetened baking chocolate, melted

1/2 c. chopped walnuts (optional)

a small dish of sugar plus one juice sized glass

• Beat eggs in a large bowl.
• Add oil and vanilla and blend.
• Add in the rest of the ingredients.  Blend well.
• Roll into balls and place on lightly greased baking sheet. (I use Pam canola oil spray for the baking sheets).
• Press the  bottom of the juice glass into the bowl of sugar and press onto each ball of dough, slightly flattening each ball.  
• Bake in a 375 degree oven for 8-10 minutes.

TIPS

BEFORE pressing the juice glass into the bowl of sugar, press it onto some of the dough in the baking bowl and rub it a little bit (the oil in the dough should get on the bottom of the glass). You will need to press the glass into the bowl of sugar for EACH BALL OF DOUGH but you will NOT have to keep pressing oil onto the bottom.  

These sugar cookies stack very nicely for giving as gifts. (See photo above).

Simply stack 4-6 cookies on top of each other and tie a pretty gingham bow around each stack. Using cotton ribbon is best (satin is too slippery).  Then tuck a few stacks into a pretty tin or basket lined with a cloth napkin that matches the color of the ribbon or use contrasting colors like bright blue and a deep yellow.  Tuck them into a care package for a college child by first placing them in a ziplock baggie.

For storing at home, simply place cookies in an airtight cookie jar.  

These cookies are good to freeze for up to 3 months.  Thaw them at room temperature.

For a fun dessert:  Place a cookie in the bottom of an ice cream bowl.  Add 2 scoops of vanilla or coffee ice cream.  Add whipped cream and/or hot fudge sauce and then crumble another cookie over the top of the entire concoction.

ENJOY

as with all recipes under the "faithfixes" label, you have permission to copy this post.