This recipe was is adapted from one that was published in Southern Living Magazine years ago. I make them slightly larger than the original recipe calls for, so I've adjusted the bake time as well as included my tried and true tips and tricks for successful ball shaping with less mess!
Makes about 5 dozen cookies
Ingredients
2 cups granulated sugar
1/2 cup canola oil
4 oz. unsweetened chocolate squares, melted*
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup, powdered sugar, sifted
*To melt the chocolate, I put the squares into a 1-cup glass measuring cup and microwave for 30 seconds. Stir, then microwave in 10-second increments, stirring for 30 seconds between each time. I usually end up doing 3 10-second increments to get it completely melted.
Directions
In a large bowl, combine the granulated sugar, oil, and melted chocolate. Beat with an electric mixer on medium speed until blended. Add the eggs and vanilla; mix well.
In a separate bowl, combine the flour, baking powder, and salt; stir with a whisk.
Add the dry ingredients to the chocolate mixture, 1/4 at a time, mixing after each addition. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Sift the powdered sugar into a separate bowl.
Shape the dough into 1 1/2-inch balls, and roll in powdered sugar.**
Place the balls 2 inches apart on the baking sheet. The cookies will spread out as they bake. Bake for 13 to 15 minutes.
Remove from the oven, and allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely. Store in an air-tight container.
**The rolling of the dough can get quite messy. To minimize the mess, I use a 1 Tbsp scoop (looks like a small ice cream scoop) and just drop them directly into the bowl of powdered sugar, a few at a time. Then I shimmy the bowl back and forth until the balls are coated.
Visuals
Melt the chocolate in the microwave - start with 30 seconds, and stir. Then microwave in 10-second increments, stirring for 20-30 seconds after each time, until the chocolate has completely melted. It took me about 3 increments.
Combine the oil, melted chocolate, and sugar in a large bowl. Beat with an electric mixer on medium speed until well blended.
Add the egg and vanilla extract. Mix well.
Combine the flour, baking powder and salt in a separate bowl; stir with a whisk. Add the dry ingredients to the chocolate mixture 1/4 at a time, mixing well after each addition. Cover and chill in the refrigerator for at least 2 hours.
When you're ready to proceed, shape the dough into 1 1/2-inch balls and roll them in the sifted powdered sugar. It is MUCH easier to use one of these scoops. You can shape them by hand as well, but it gets pretty messy that way.
If you use a cookie scoop, you can just drop them directly into the bowl of powdered sugar. I do a few at a time, then shimmy the bowl around to coat the balls.
This is how they should look when coated. We're not looking for a light dusting here!
Place them 2 inches apart on a parchment-lined baking sheet. Bake for 13 to 15 minutes in a preheated 350°F oven.
Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Comments