Chocolate Crinkle Cookies

This recipe comes from Better Homes and Gardens. Instead of 'cooking oil,' though, I use a mixture of butter and coconut oil, or just butter. These cookies are really fun and really chocolatey.

Ingredients:

• 4 eggs
• 1-3/4 cups granulated sugar
• 4 oz unsweetened chocolate, melted and cooled slightly
• 1/2 cup butter (or 3/8 cup butter & 1/8 cup coconut oil)
• 2 tsp baking powder
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2/3 cup powdered sugar

Directions:

1. In a large bowl, combine eggs, granulated sugar, melted chocolate, butter/oil, baking powder, and vanilla extract. I have never actually used melted chocolate in this recipe. I have always substituted cocoa powder and butter for it. But next time, I will try it. :) Beat these ingredients on medium speed until combined. Gradually beat in the flour. If you can't use the mixer to beat in all of the flour, use a wooden spoon to combine the rest in. Cover and chill for 2 to 24 hours or until the dough is easy to handle.
2. Preheat the oven to 375 degrees F. Lightly grease a large cookie sheet. Put the powdered sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in powdered sugar to coat them generously. Place the balls 1 inch apart on the cookie sheet.
3. Bake the cookies about 10 minutes or until the edges are set and the tops are dry. Do not overbake. Transfer the cookies to a cooling rack and let them cool. Should make about 36 cookies. If you want more cookies, you can shape the dough into 1/2-inch balls and bake them for about 8 minutes. This will give you about 72 cookies.