Preparation / Directions:
Preheat oven to 350 degrees F.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the unsweetened chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. Transfer melted chocolate to a 1 qt bowl and set aside until needed.
Combine the granulated sugar and vegetable oil in a 7 quart bowl, suing a stiff whisk to stir until the sugar resembles wet ( white) sand. Add the eggs and vanilla extract and whisk vigorously until incorporated. Add the melted chocolate and stir until silky. Add the flour, baking powder and salt, and blend with a rubber spatula until smooth. Tightly cover the bowl with plastic wrap and refrigerate for 1 hour.
Remove the dough from the refrigerater and discard the plastic wrap. Divide the cookie dough into 35 slightly heaping Tbs. size pieces. onto a large piece of waxed paper. Place the confecitoners' sugar in a 1 at bowl. 'Gently roll each portion in the palms of you hands to form a smooth ball. Then roll each ball in the confectioner's sugar to coat evenly and generously.
Divide balls onto 3 nonstick baking sheets. 12 evenly spaced balls per sheet ( they expand so do not crowd). Place the bkaing sheets on the top and center racks of the preheated oven and bake for 12 to 14 minutes, rotatinig the shetts from top to center halfway through the baking process. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes.
Store the cooled cookies in a tightly sealed plastic container until ready t