Chocolate Crinkles

One of the many reasons I love these cookies (my brother and I called them Crack Cookies when we were little...this recipe comes from my mom's amazing recipe vault) is that once you make the dough, they can be baked fresh whenever you want one...or a few!  I made one batch this past Sunday night and then the rest on Tuesday to take into work for a Holiday Treat.  They are also incredibly simple, and not toooo chocolatey so they get Stud's seal of approval.

Chocolate Crinkles
1/2 c. vegetable oil
4 oz. melted unsweetened chocolate
2 c. sugar
4 eggs
2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 t. vanilla
1 c. powdered sugar

Combine the vegetable oil, melted chocolate, and sugar in a bowl and beat in the eggs one at a time until well combined.  Add the vanilla.  In a separate bowl, whisk the flour, baking powder, and salt together and add to  egg mixture.  Mix just until combined.  Put in the refrigerator and chill the dough.  Once it's chilled, form into balls about the size of a walnut (about 1" across, a walnut is all I could come up with!) and roll in the powdered sugar until coated.  Bake for 10-12 minutes in a 350 degree oven.

The dough can chill for a few days, if you would like to keep the dough longer, I would stick it in the freezer and pull it out to thaw when you want some cookies.  This recipe made about three dozen, plenty of cookies for family and work!