Chocolate Crinkle Cookies

I used to make chocolate crinkle cookies when I was in high school, using a modification of a recipe I'd found in a cookbook from the library. I *think* it was Better Homes and Gardens' Cookies, Cookies, Cookies.

The recipe I used is still somewhere in my mom's kitchen, written out in purple pen on a 4x6 index card, but she hasn't had time to look for it. I remember it had 4 eggs, oil rather than butter or shortening, and that it called for squares of unsweetened chocolate, which I replaced with cocoa powder and oil because melting chocolate and then letting it cool to the right temperature for $recipe is a pain.

At any rate, I just googled a bit and there's a recipe floating around on the 'net that's probably the same one, so I'm putting it here for safekeeping 'til I try it out. It's not a hot weather recipe because if it's hot the powdered sugar will dissolve into the dough and you won't get the gorgeous contrast between clean white powdery powdered sugar and the deep brown cracks of chocolate cookie.

1/2 cup vegetable oil
4 squares of unsweetened chocolate, melted sub 3 TBS cocoa powder + 1 TBS oil for each, so 12TBS (3/4 c) cocoa & 1/4 c oil
2 cups granulated sugar (some places on the net say 1 3/4)
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1 cup a lot of powdered sugar

In a large bowl, combine eggs, granulated sugar, cocoa, oil, baking powder, salt, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. [I actually do this with a fork instead.] Gradually beat in as much of the flour as you can with the mixer [or stir with a fork.] Using a wooden spoon [or a fork], stir in any remaining flour. Divide dough in half [or don't...this just makes it easier to keep one half chilled while you're assembling the rest into cookies later.] Cover and chill for 2 to 24 hours or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Set up a bowl with lots of powdered sugar.
Shape dough into 1-inch balls and drop them into the powdered sugar, rolling around to coat. I try to touch them as little as possible (try shaking the bowl) so that the heat from my hands doesn't work the powdered sugar into the dough. Place balls 1 inch apart on prepared cookie sheet. You will probably need to put the dough back into the fridge in between assembling each sheet's worth of cookies. The should look like this.

Bake in the preheated oven about 8 minutes or until edges are set and tops are dry. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) These are definitely something you're "underbaking," or so it feels.

NOTES:
1) you will probably need to put the dough in the freezer, not just the fridge, for a bit
2) don't assemble the cookies in the kitchen, it'll be too hot. Dining room table is good.
3) parchment paper is awesome for these.