Tiger Cookies - Love is in my Tummy

A friend sent me the Hershey’s cookbook last year and I was so excited. I tried out their Rich cocoa fudge recipe immediately, but that tanked. So I gave up on trying out anymore of the recipes. Till today. I was always fascinated by sugar coated food images. I mean, when did they roll it in the sugar, before or after baking? If it was after, how did the sugar not get into the cracks, and if it was before, how did the sugar not dissolve while baking? Questions and questions….
Finally, I found the answers today… Try this recipe. It is a dense cookie with a crisp, sugary exterior and a soft, chewy center.

And Paulina, thank you so much for this gift. I’m going to try out every recipe and thank you (and the Hershey team) in every one of them.

Try it out! It was super easy and done in almost no time.

Tiger Cookies Makes about 4 dozen cookies

You will be needing

1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup cocoa powder
3 eggs
1 1/2 tsp vanilla extract
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
Powdered sugar to roll the cookies in

Method

-Preheat the oven to 180° C
-Line a baking sheet with foil.
-Sift the flour, baking powder and sugar. Set aside.
– In a bowl, mix the sugar, oil and cocoa till mixed completely.
-In a separate bowl, beat the eggs and vanilla extract. Beat till the eggs are frothy.
-Add the eggs and flour to the cocoa mixture. Beat till the mixture resembles the below picture

Cookie dough/batter

– Freeze for a couple of hours till the mixture hardens and is ready to be rolled.
-Take a spoonful of the frozen mixture, roll it between your palms into a ball, and then roll it in powdered sugar till it is completely covered in white.

Sugar coated cookie dough ready to go into the oven

-Arrange the sugar coated balls spaced well on the prepared baking sheet.
-Bake at 180°C for 13 minutes if you want soft centered cookies, or for 18 minutes for sturdier cookies.