Gooey Chocolate Crackle Cookies

This is the absolute favorite cookie in my house. I've been using this exact recipe for the past 6-8 years which originally came from a high school cafeteria cookbook. It was tough trying to get this recipe, then after I got it, it was for 350 servings ! It's now scaled down to 4 dozen, but they don't last long...maybe 350 cookies IS the way to go ! ETA: Reviewers have added an extra cup of flour to the mix with success. I still make them as originally posted.

• Ready In: 1 hr 15 mins
• Yields: 4 dozen

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 2  cups sugar
• 1⁄2 cup  vegetable oil
• 4  large eggs
• 2  teaspoons vanilla extract
• 2  cups flour
• 3⁄4 cup  powdered  baking cocoa, plus
• 2  tablespoons  powdered  baking cocoa (Hersheys brand)
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

• Crackle coating

• 1  cup powdered sugar

Directions

1. Mix margarine and sugar in a large bowl.
2. Add oil and vanilla, mix.
3. Add eggs and mix.
4. Add flour, cocoa, baking powder and salt, mixing all together.
5. Let chill for a couple hours or overnight.
6. Scoop dough into tablespoon balls using a scoop.
7. Roll in powdered sugar.
8. Place on greased pan.
9. Bake at 350° for 11-12 minutes.
10. Let cool on rack.
11. NOTES:
12. You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
13. I use a #40 cookie scoop which is about the size of a tablespoon.
14. I spray my pans for the first batch, but don't do it after that.
15. No need to flatten down the cookie, it will spread as it bakes.
16. If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.