Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles) (2nd)

Recipe #15229

2nd time. Here's the 1st time i made these

YIELDS: 22 cookies, small ice cream scoop, levled

COMMENT: nicely shaped. I mix the cookie dough the day before and chill. On the day of baking, i scooop into bowl w/ p. sugar and chill the scooped balls in the ref before baking. they retained their shape and cracked. although i overbaked, slight hard crusty out. I bake for 15min, should've been 12min only. Flavor is the same as old hershey's i use

RECIPE: (halved the recipe)

2 cups sugar (1c)
1/2 cup vegetable oil (1/4c)
4 (1 ounce) unsweetened chocolate squares, melted (2oz, Ricoa)
4 eggs (2eggs)
2 teaspoons vanilla extract (1t)
2 cups all-purpose flour (1c)
2 teaspoons baking powder (1t)
1/2 teaspoon salt (1/4t)
3/4 cup sifted powdered sugar (approx)

1. Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
2. Add eggs and vanilla, mixing well.
3. Combine flour, baking powder and salt in a medium bowl.
4. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
5. Cover and let chill at least 2 hours.
6. Shape dough into 1-inch balls, and roll in powdered sugar.
7. Place cookies 2 inches apart on lightly greased cookie sheets.
8. Bake at 350 degrees F.
9. for 10 to 12 minutes.
10. Cool on wire racks.