Combine dry ingredients in a bowl; set aside. Cream margarine, brown sugar until light and fluffy. Beat in chocolate, egg, vanilla and milk. Gradually add dry ingredients mixing well to make a stiff dough. Chill overnight. Roll into 1 tsp. balls, place 2-inches apart on an ungreased sheet. Bake at 350°F for 8 minutes until tops are cracked. Remove from sheet and immediately roll in powdered sugar.
Author's Comments
Use only stick margarine. The spread kind does not allow dough to become firm enough for rolling into balls.
Instructions
Combine dry ingredients in a bowl; set aside. Cream margarine, brown sugar until light and fluffy. Beat in chocolate, egg, vanilla and milk. Gradually add dry ingredients mixing well to make a stiff dough. Chill overnight. Roll into 1 tsp. balls, place 2-inches apart on an ungreased sheet. Bake at 350°F for 8 minutes until tops are cracked. Remove from sheet and immediately roll in powdered sugar.
Author's Comments
Use only stick margarine. The spread kind does not allow dough to become firm enough for rolling into balls.
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