You could just scoop one up really quick and toss it in the freezer for 2 minutes like I did.
3/4 cup raw sugar
1/2-3/4 cup brown sugar
1/2 cup vegetable oil
3 tablespoons milk (cow, soy, rice...)
2 teaspoons of vanilla extract
1/8 cup starch (tapioca, potato, corn...)
1/4 cup of cocoa powder
1 3/4 cup of flour (regular or your own wheat/gluten free concoction)
1 teaspoon baking powder
1/2-3/4 cup MINI chocolate chips
. Preheat the oven to 350ºF.
. Whisk together the sugars, oil, milk, vanilla and starch until smooth and dissolved.
. Mix in flour, cocoa, baking powder and chocolate chips.
. Resulting batter is extremely dry! Scoop and mold into golf ball sized balls in hands. (Your fingers will get a workout here.) Then flatten with fingers on greased cookie sheet.
. Bake for 10-14 minutes. Makes a perfect 24..
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