Chocolate Crinkles

Source: Betty Crocker Cookie Book and Jesse Coull and David Pistrang

1/2 cup vegetable oil

4 squares (4 oz) unsweetened chocolate, melted (OR substitute cocoa powder, see below**)

2 cups granulated sugar

4 eggs

2 tsp. vanilla

2 cups white flour

2 tsp. baking powder

1/2 tsp. salt

1 cup confectioner's sugar

Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Add flour, baking powder and salt into oil mixture. Chill several hours or overnight.

** To substitute cocoa powder for unsweetened chocolate, use this formula: 3 T cocoa powder plus 1 T vegetable oil equals 1 ounce unsweetened chocolate

Heat oven to 350.

Drop teaspoonfuls of dough into confectioner's sugar. Roll in sugar, shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10-12 minutes. Do NOT overbake - cookies will be soft.

works well with gluten free flour

Makes about 53 cookies. Takes 15 minutes to prepare batter. Takes 30 minutes to form and bake cookies.