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In less than 30 minutes, you can have four dozen chocolate cookies baked and ready to enjoy. Self-rising flour cuts down on the amount of ingredients you need, and the dough comes together in a snap. It does not need to chill before being baked; you simply roll it into balls and plop them onto baking sheets. You can easily cut the recipe in half for a smaller batch (lightly beat the egg and measure out half of it), or freeze extras—baked and cooled—for up to two months.

Ingredients

white self-rising flour

2 cup(s)

unsweetened cocoa powder

⅓ cup(s)

sugar

¾ cup(s)

unsweetened applesauce

¼ cup(s)

canola oil

4 tsp

vanilla extract

1½ tsp

egg(s)

1 large

powdered sugar

1 Tbsp

Instructions

  1. Arrange oven racks with one in lower third of oven and one in upper third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. Whisk together flour and cocoa and set aside. Combine sugar, applesauce, oil, vanilla, and egg in a large bowl. Beat with an electric mixer at medium speed until smooth, about 1 minute. Scoop dough by level tablespoonfuls and roll into balls. Arrange 12 dough balls on each baking sheet.
  3. Bake cookies at 350°F until set, 8-10 minutes, rotating baking sheets halfway through. Cool cookies on pans for 2 minutes. Remove cookies to wire racks to cool completely. Repeat process with remaining dough. Sprinkle cookies with powdered sugar.
  4. Serving size: 1 cookie
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