4 oz. Unsweetened chocolate, melted and cooled
1/2 c. butter or vegetable oil
1 c. white sugar
1 c. light brown sugar, packed
4 eggs
1/4 c. unsweetened cocoa
2 c. all purpose flour
1/2 tsp. salt
2 tsp. baking powder
Confectioners sugar
Sift flour, cocoa, salt and baking power onto waxed paper. Set aside.
Cream butter (oil) with sugars. Add eggs, one at a time. Add the vanilla and melted, cooled chocolate. Stir in the flour, cocoa, baking powder and salt. Dough will be very soft.
Cover and refrigerate 3 hours, overnight works too.
Preheat oven to 350°.
Line cookie sheets with foil and or parchment paper (Note: the Cookie Lady uses both).
Scoop cookie dough out with a small ice cream scoop or melon baller. Roll into balls and roll into confectioners' sugar.
Place two inches apart on cookie sheets. Bake at 350° for approximately 10 minutes.
Yield: approximately 6 dozen cookies.
A Cookie Lady Recipe
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