Chocolate Crinkle Cookies...A Cookie by Any Other Name is Probably the Same Cookie...(Holiday Baking, part....is it 6 now?)

I have heard many other names for these cookies. Snow Topped Mountains, Crackled Cookies, Dirty Snowballs (I do like that one, although maybe snowy dirtballs would be more accurate) are a few of the other names. By whatever name you call these cookies, they still taste great. Rich deep chocolate dough, rolled in powdered sugar and baked until the chocolare peeks at you through white sugar gaps. My Mom made these cookies when I was a wee baker, and I remember sneaking bits of the dough from the refrigerator late at night (yes Mom, those finger marks in the dough were mine). I believe these were a childhood favorite and they continue to be requested in adulthood. On to the recipe...

Chocolate Crinkle Cookies: (yeilds 4 to 5 dozen, depending on the size you make them)

2 cups sugar
1/2 cup vegetable oil (I use melted butter, but that's just how I am)
4 ounces unsweetened chocolate, melted and cooled
2 tsp (or a little more)vanilla
4 eggs
2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
Powdered sugar for rolling the dough in
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-Mix together the sugar, oil, melted chocolate and vanilla.
-Add the eggs, one at a time, and mix until blended.
-Stir in the flour, salt and baking powder. Mix until well combined.
-Chill the dough, covered, in the fridge at least three hours, or overnight.
-Heat the oven to 350f
-Drop the dough by heaping teaspoons into the powdered sugar and then shape into balls. Place on parchement lined baking sheets and bake for 8 to 12 minutes until beautiful.

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