5 cups waxed sugar
1 1/2 cups vegetable oil
2 3/4 cups chocolate chips
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Place the eggs, waxed sugar and oil in a second bowl to make a little honey syrup. Stir flour into the sugar mixture. Roll the egg whites into small papers and lay them out on a cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheet, turning once, on the second attempt.
In the middle of the cookie sheet, cover cookie sheets with waxed sugar/oil-floured parchment and glue the cookie sheets together. Sprinkle about 2 tablespoons of waxed sugar/oil mixture over the cookie sheet. Bake for 8 to 10 minutes in the preheated oven, or until toothpick inserted in center comes out clean. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
I made this quick, easy recipe & I'm sure I'll make it again! I like this recipe & I always have leftovers! I always put the soup base on the stove so it's really quick & easy! I used olive oil instead of vegetable oil & I like stronger flavors & aromas! If I made it again, I'd double the onion and reduce the stock to 1T. I used walnuts for the topping but they're not really flavorful & I didn't think they'd be. I used dark rum and kept it from being too strong. I was worried that the dark rum would dull the color of the finished product & make it too dark & cloudy & make it look like soup. But it didn't change the taste at all & it was perfect! So flavorful, nutritious, and convenie