Author: Chicago Tribune, from their holiday cookie contest
Ingredients
2 ounces unsweetened chocolate squares
2 eggs, beaten
1 cup granulated sugar
¼ cup vegetable or canola oil
1 teaspoon vanilla extract
1 teaspoon chocolate extract (see note*)
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup confectioner's sugar (or more, if needed)
Note: I use Nielsen-Massey chocolate extract available at Williams-Sonoma.
Instructions
Melt the chocolate squares in top of a double boiler set over simmering water; set aside to cool slightly.
Combine eggs, sugar, oil, and extracts in a large bowl; whisk to combine. Stir in the melted chocolate and set aside.
Whisk together flour, baking powder, and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well-combined. Cover bowl and refrigerate at least 3 hours.
Heat oven to 350 degrees. Spread confectioner's sugar on a plate; set aside.
Scoop walnut-sized balls of dough and roll each in the confectioner's sugar. Place on a parchment-lined cookie sheet 2-inches apart. Bake until edges are firm, about 8 to 10 minutes. Transfer cookies to wire rack to cool. Makes about 2 dozen.
Recipe by The Culinary Cellar at https://theculinarycellar.com/shockingly-wonderful-dorothy-reinhold/