This is another childhood recipe. I always loved how the powdered sugar makes a crazy quilt sort of pattern over the chocolate once they're baked. Note: These have to chill for a while before baking, so allow time for that (or take advantage of it and mix them up ahead of time).
1/2 c. oil
4 oz. unsweetened bakers' chocolate (or you can sub in 3/4 c. cocoa + 1/4 c. butter)
2 c. sugar
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Powdered sugar for coating - around 1/2 c. or so
Mix together the oil, chocolate (or cocoa and butter) and sugar. Add the 4 eggs, one at a time, stirring well between each. Stir in the 2 tsp. vanilla.
In a separate bowl, mix together the flour, baking powder and salt, then add to the sugar mixture and stir well.
Chill several hours. Shape into balls and roll in a bowl of powdered sugar to coat.
Place on Pam-sprayed cookie sheet and bake 10-12 minutes in a preheated 350F oven. Be careful not to overbake them - they're better a little underbaked and squishy than overbaked and hard.
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