These are perhaps the easiest cookies ever. They’re great if you just can’t bring yourself to beat butter, or you’ve forgotten to soften butter beforehand. They’re not the best cookies in the world, but they’re perfectly passable. They’re great cookies for young kids to make, because they don’t require a mixer. These were inspired by a sugar drop cookie recipe in Joy of Cooking.
2 ½ cups all purpose flour
3 Tbsp cocoa
1 ½ tsp baking powder
¾ tsp salt
¾ cup sugar
¾ cup vegetable oil
1 tsp vanilla
Sift together the flour, cocoa, baking powder and salt. In a separate bowl, combine the sugar and oil. Add the eggs and vanilla to the sugar and oil, and beat well. Add the flour mixture and mix thoroughly.
Roll the dough into 1.5 cm balls and flatten them slightly onto an ungreased baking sheet. Bake 8-10 minutes at 190°C.
When the cookies are cool, sandwich them together with frosting (I used cream cheese frosting left over from last week’s cupcakes).
I tried mixing in white chocolate chips this time, but the dough is so greasy, they just popped out. If you want to add chocolate chips, I suggest you do it by pressing them in as you roll the dough into balls, rather than trying to mix them in.