| 1/2 | cup vegetable oil |
| 4 | oz unsweetened baking chocolate, melted, cooled |
| 2 | cups granulated sugar |
| 2 | teaspoons vanilla |
| 4 | eggs |
| 2 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup powdered sugar |
| 1. | In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. |
| 2. | Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray. |
| 3. | Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. |
| 4. | Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks. |
|
| To ensure recipe success, do not use self-rising flour in this recipe. |
|
| To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet. |
Nutrition Information:
70 ( 25 ); 3 g ( 1 g); 10 mg; 35 mg; 10 g ( 0g); 1 g 0%; 0%; 0%; 2 % 1/2 ; 1/2