I like these cookies around Christmas time and make them, plus other cookies. I use Hershey's cocoa (or any other type is fine as well) instead of the squares. That way you don't need to worry about melting chocolate. I also add an additional 1/3 c. for the flour and 3/4 c. for the oil instead of the 1/2.

This is a great recipe! I'm not a very experienced baker. This was my first time using baking (unsweetened) chocolate, I think. I thought it's supposed to be problematic sometimes, but melting it worked like a charm for me. Also, for the flour, I used unbleached, though that shouldn't make much difference, I don't think. I refrigerated the dough overnight (about 13 hours), and making the balls and rolling them in the confectioners' sugar was actually kind of fun. I wish I had more than one cookie sheet, because this really did make about 4 dozen cookies (24 servings of 2 cookies each), and it took a long time to bake all the cookies. Oh, and I baked them for 12 minutes, the high end of the range given. The Woman I Love tried the cookies, too, and wants to give them a 5-star rating. I also gave a couple of dozen cookies to her co-workers, who also raved about them. I only give them a 4-star rating because I'm a perfectionist, but these are very yummy cookies - a little soft and brownie-like, and kind of attractive. And very easy to make. Thanks for a great recipe, which I'll be passing on to The Woman I Love.

This is a great recepie! It looks like chocolate pudding when its not refrigerated, only more solid, at first, then when refridgerated it bakes great!