Nothing tastes better on a cold wintry day than a warm, chewy, chocolate cookie. As long as I have my Chocolate Crinkles, I don’t mind that almost all the other Christmas cookies are made with butter.
½ cup canola oil
5-6 ounces unsweetened Scharffen Berger chocolate, melted
2 cups sugar
2 teaspoons vanilla
2 cups unbleached flour
1/2 cup good quality cocoa
2 teaspoons Rumsford baking powder
½ teaspoon salt
1 cup powdered sugar
Mix oil, melted chocolate and sugar in a large bowl. Add the eggs one at a time; blend well. Add vanilla. Mix the flour, cocoa, baking powder, and salt together; add slowly to the chocolate mixture. Cover and chill overnight.
Roll in to a ball and then roll the ball of dough in the powdered sugar. Place on a greased or parchment lined cookie sheet. Bake at 350º for about 10 minutes or until set. Cool on wire rack.