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Culinary Exploits – Chocolate Snow Crackle Cookies

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These are my favorite cookies since my Aunt made them one Christmas but, they are good any time. And so I thought I would share the recipe I came up with. I skipped adding in any extract due to my belief that it hinders the flavor in this specific recipe. With the added flavored chocolate bar; extract is unnecessary.



Chocolate Snow Crackles




1/2-cup vegetable oil (more depending on how mixture appears)



Your favorite cake mix (mmm Duncan Hines smiles)



4 oz. of your favorite chocolate bar a flavor to match the cake mix (melted)



8 oz. silken firm tofu drained and mashed (you may leave out the tofu if you wish)



Confectioners/Powdered Sugar



Oil suggestion: Enova or use Promise margarine

Cake mix suggestions: Cherrybrook Kitchen or Duncan Hines

Chocolate bar suggestion: Endangered Species, Neuchatel Chocolates, or Vosges



Directions



Preheat oven to 350° F. In a large bowl combine oil, cake mix, chocolate and tofu. Beat in tofu. Blend everything well. Cover and chill overnight. Scoop the size of cookies you’d like and roll into balls. Cover in powdered sugar just enough to coat. Use a non-stick cookie sheet. Place cookies 2 inches apart and bake until set about 10-15 minutes. Allow to cool on wire racks. They will keep one week in an airtight container at a cool room temp.

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