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
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.