Chocolate Doodles

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These can be made using an egg substitute.

By Sally Smircich

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Recipe Summary

Servings:
36
Yield:
6 dozen
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Mix oil, melted chocolate, and sugar in a large mixing bowl. Blend in egg substitute or egg whites a little bit at a time. Blend in vanilla. Stir in salt, baking powder, and flour into oil mixture.

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  • Chill several hours or overnight.

  • Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar, then shape into balls. Place 2 inches apart on greased cookie sheet. Flatten with the bottom of a glass dipped in the confectioners' sugar. Bake 10 to 12 minutes at 350 degrees F (175 degrees C). Do not overbake.

Nutrition Facts

Per Serving:
131 calories; protein 2g 4% DV; carbohydrates 20.8g 7% DV; fat 5g 8% DV; cholesterol 0.1mg; sodium 56.5mg 2% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

ritajennings
Rating: 4 stars
07/31/2008
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! Read More
Helpful
(10)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ritajennings
Rating: 4 stars
07/31/2008
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! Read More
Helpful
(10)
ANGIE RYBAK
Rating: 5 stars
12/01/2002
Excellent! I was asked for the recipe the very first time I baked them! Read More
Helpful
(4)
RaluvsNovy
Rating: 5 stars
06/14/2007
absolutly beautiful thouroghly enjoyed them my kid got pushed off our roof into a rose bush Read More
Helpful
(3)
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Tiffany
Rating: 5 stars
08/25/2012
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 Read More
Helpful
(1)
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