Treading Lightly
Treading Lightly

Rich and light Zebra Cookies

My friend Lauren and I decided to make something simple, but fun for Father’s day. We decided to make chocolate zebra cookies that are rich and soft like brownies. These cookies are great because they are made in one saucepan, meaning there are few dishes to wash when you are done.
4 ounces unsweetened chocolate, cut up
3 eggs, beaten
1 and 1/2 cups sugar
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all purpose flour
Makes about 48 small cookies.
Before I get started I have to apologize for the smudge in all of the pictures. I apparently touched the lens with greasy fingers before we got started…
To begin, chop the chocolate thinly and evenly to help it melt quickly and easily. Lauren and I shaved the chocolate so it would melt quickly.

Once the chocolate melts, remove the pan from the heat and stir in the eggs, sugar, oil, baking powder, and vanilla. (You have to remove it and let it cool down a bit so it will not cook your eggs).

Next add the flour and stir until it is completely combined (a quick warning, the dough is thick and heavy, so this last step takes some energy).
Once combined, chill the cookies for 2 hours or until easily handled.
Use a spoon or scooper to make even sized balls (about 1 and 1/4 inch). Roll the dough in your hands to get a round ball, and then roll them through powdered sugar before placing on a baking sheet.
Bake in 375 degree oven for 8-10 minutes or until the edges are slightly firm and the top has cracked. Cool on a wire rack.
Recipe courtesy of Christmas Cookies, 1994.

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