Chocolate Doodles

Chocolate Doodles

4 Reviews 1 Pic
Sally Smircich
Recipe by  Sally Smircich

“These can be made using an egg substitute.”

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Adjust Servings

Original recipe yields 6 dozen



  1. 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.
  2. Chill several hours or overnight.
  3. 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.

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Reviews (4)

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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!



Excellent! I was asked for the recipe the very first time I baked them!



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

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Amount Per Serving (36 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 57 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Crinkles III


next recipe:

Chewy Chocolate Cookies II