Chick­o­ry Choco­late Cookies

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time
2h 10m


  • 4 large eggs
  • ½ cup vegetable oil
  • 4 ozs semisweet chocolate, melted until smooth and cool
  • 2 cups granulated sugar
  • 2 tsps pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsps baking powder
  • 2 tsps ground chickory
  • ¾ tsp kosher salt
  • ½ cup powdered sugar


  • In a large bowl, combine eggs, vegetable oil, melted chocolate, sugar, and vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, chickory, and salt.
  • Add the dry ingredients with the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.
  • Heat oven to 350 degrees. Line a sheet tray with parchment paper. Add powdered sugar to a small plate.
  • Grab about a teaspoon of dough and roll into powdered sugar. Roll through the powdered sugar and place on the prepared sheet tray. Repeat with remaining dough and place each cookie about 2 inches apart.
  • Bake for 10-12 minutes. Remove cookies from sheet tray and cool on racks.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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