about 3 to 4 dozen cookies
Sift together the flour, baking powder, and salt; set aside.
In the top of a double boiler, over very hot, but not simmering or boiling, water, melt chocolate; cool melted chocolate slightly.
In a large bowl, combine sugar and oil, beating well. Add eggs and vanilla, beating until mixture is thick and light lemon colored. Stir in flour mixture and cooled melted chocolate. Cover and chill dough in the refrigerator for several hours.
Drop chilled dough by rounded teaspoonfuls into confectioners' sugar or granulated sugar spread on a sheet of wax paper. Using hands, form dough into ¾ to 1-inch diameter balls, coating each well (may use granulated sugar or granulated sugar substitute, coating each cookie lightly, if desired). If dough becomes too soft while making cookie balls, return dough to the refrigerator to firm up for about 10 to 15 minutes.
Arrange cookie balls, 3 inches apart, on greased baking sheets. Bake in a preheated moderate oven (350 degrees F.) for 12 to 15 minutes, or until done. Do not overbake as cookies will become firm upon cooling. Cool cookies on baking racks. Store in an airtight container.
Note: May reduce the amount of oil to ¼ cup plus ¼ cup Smucker's Shortening & Oil Baking
Replacement. May need to add 1 to 2 tablespoons flour if dough is too soft.
Note: May omit egg; add the equivalent in egg substitute, I E Egg Beaters. Or use 4 egg whites in place of 2 eggs.
Variations: Add ½ cup finely chopped nuts of choice or finely chopped crystallized/ candied ginger to cookie dough with dry ingredients.
Do not roll cookie dough balls in confectioners' sugar or granulated sugar.
May top each cookie ball with a pecan or English walnut half before baking.