Dark Chocolate Tiger Cookies

By janicecraig

Ingredients

• 1 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup Hershey's Special Dark Cocoa
• 3 eggs
• 1 1/2 teaspoon vanilla extract
• 1 3/4 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 to 1 cup powdered sugar

Details

Servings 1
Adapted from chocolatechocolateandmore.com

Preparation

Step 1

Blend together sugar and oil in a large mixing bowl, add in cocoa and mix again. Mix in eggs and vanilla.

In a separate bowl, blend flour, baking powder and salt then add to chocolate mixture. Make sure to mix well and scrap down sides of your bowl. Your dough will be a consistency between a cake batter and a brownie batter. Refrigerate dough for at least 6 hours, preferably overnight.

Preheat oven to 350 degrees. Place powdered sugar in small bowl. Spoon dough into a ball about 1 inch in size (about the size of a small walnut.) Place dough into powdered sugar and roll around to coat (dough will be sticky.) Place balls on greased cookies sheet about 2 inches apart.

Bake 11 - 13 minutes until tops are cracked and cookies are firm. Let rest on cookie sheet for 5 minutes before removing to racks to cool completely.