These are delicious. Promise. A little messy to get together, and not all that advisable to eat while wearing black, but delicious just the same.
These zebra fudge cookies (named, of course, for the black and white stripes) are a favorite of mine, and they come out great every time I make them.
It starts, of course, with a rich chocolate dough. Made with oil, no butter, so you can whip this one up unplugged.
After the dough is formed, you roll the dough into little balls. Size can vary based on your preference, but be sure to adjust the baking time if you do.
After you create the ball of dough, roll it around in some confectioner's sugar (or icing sugar, or powdered sugar, depending on who you ask.) Get it really nice and coated. Trust me. (I know you don't, especially after that apple pie disaster, but I'm trying.)
Now here is where the magic happens. Place the cookie balls on a parchment paper or foil lined baking sheet and stick in the oven. As the cookie spreads, cracks form and stripes of chocolate dough show through the powdered sugar coating. Some call these crinkle cookies as well.
See? Beautiful. I could eat one right now. I don't think I have to tell you that these are good warm.
Or cold. Or frozen, I'm sure. Or hanging upside down. You get my drift?
Tip of the Day: If you're running low (or completely out of) powdered sugar, you can make your own by running some granulated sugar through a coffee grinder or food processor.
1/2 cup oil
2 cups sugar
1 tsp vanilla
2 cups flour
1 cup cocoa
2 tsp baking powder
Mix together oil and sugar until well mixed. Add in eggs, one at a time. Mix in vanilla.
Slowly add flour, cocoa and baking powder until completely integrated.
Form cookies into balls and roll in confectioner's sugar until well coated.
Place on parchment paper or foil lined baking sheet.
Bake at 350 F for 18 minutes for 18 large cookies, or 12 minutes for 24 smaller cookies.