CHOCOLATE CRINKLES

CHOCOLATE CRINKLES

4 oz. unsweetened chocolate
1 c. vegetable oil
12 oz. semi sweet chocolate bits
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking powder
4 lg. eggs, (room temperature)
2 c. all purpose flour
2 c. white sugar
3/4 c. confectioners' sugar

Melt unsweetened chocolate in double boiler, stirring until smooth. Remove and cool. Sift flour, baking powder and salt. In a large bowl stir together oil, cooled chocolate and sugar. Stir in the eggs one at a time, add vanilla and mix until combined. Do the same with the flour mixture. Add the chocolate chips. Cover dough with plastic wrap and refrigerate 4 hours or overnight. preheat oven to 350 degrees and position racks evenly in the oven. Lightly butter or PAM two baking sheets. Roll the chilled dough to form a 1 inch ball. Drop into sifted confectioners' sugar and roll until completed coated. Place balls on the cookie sheets at least 1 1/4 inch apart. Bake for 9 to 11 minutes until the top of a cookie is crinkled and feels barely set when touched with a finger