Chocolate Crinkles

Recipe courtesy of Fall2004Bride2B

These are a very chocolaty cookie, rolled in confectioners' sugar before baking to create a pretty "crackled" look. They are best when fresh.  

• 1/2 cup Vegetable Oil
• 4 oz. unsweetened Chocolate, melted and cooled
• (NOTE: I substitute 12 Tblsp. Cocoa Powder plus 4 extra
• Tblsp. of oil.)
• 2 cups granulated Sugar
• 4 Eggs
• 2 tsp. Vanilla
• 2 cups all-purpose Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 cup Confectioners' Sugar (also known as Powdered Sugar)
•  

Mix oil, chocolate, granulated sugar and vanilla. Blend in eggs, one at a time. Stir in flour, baking powder and salt. Chill dough at least 3 hours. Heat oven to 350 degrees. Lightly grease cookie sheet. Shape dough by rounded teaspoonfuls into balls. Roll in confectioners' sugar. Place about 2 inches apart on cookie sheet. (They will spread.) Bake 10 - 12 minutes or until almost no imprint remains when lightly touched in center. Do not over bake! Makes about 6 dozen cookies. These cookies may be frozen or stored in a tightly closed tin.