Ingredients
1/2 cup (125 mL) vegetable oil
4 squares (1 oz./28 g each) unsweetened chocolate
2 cups (500 mL) sugar
4 eggs
2 tsp. (10 mL) vanilla
2 cups (500 mL) all purpose flour
2 tsp. (10 mL) baking powder
1 cup (250 mL) coarse sugar for rolling (or additional granulated sugar)
Cooking Instructions
In a small saucepan, heat oil and chocolate over low heat, stirring until the chocolate is melted and the mixture is smooth. Transfer to a mixing bowl. Add sugar, eggs and vanilla and beat with an electric mixer until smooth and well blended. Mix in flour and baking powder and beat just until the flour is incorporated into the dough. Chill in the refrigerator for at several hours or overnight.
Preheat oven to 350 degrees F (180 degrees F). Line a cookie sheet with parchment paper and lightly grease the paper. Place the coarse sugar in a flat bowl or pie plate. By hand, form the dough into 1-inch (2-cm) balls and roll in the sugar until completely coated. Place on prepared cookie sheet, at least 1-1/2 inches (4 cm) apart. Bake for 10 to 12 minutes, until the cookies are puffed and sparkly, but still slightly soft in the center. Remove to a rack to cool.
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