Chocolate Crackles

1. Melt the chocolate in the top of a double boiler placed over simmering water. Stir as you go and remove the top bowl from the heat once it’s smooth and melted. Set aside to cool.

2. Beat the vegetable oil and sugar in the bowl of an electric mixer for 1 to 2 minutes, until smooth. Add the eggs, one at a time, blending well after each addition. Add the vanilla and mix it in. Set aside.

3. Whisk together the flour, baking powder, and salt in a small bowl. With the mixer on low speed, add the flour mixture into the creamed mixture in three additions, blending just until incorporated. Add the melted chocolate and pecans and mix until well combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight.

4. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Put the powdered sugar in a shallow bowl. Using a small ice cream scoop, form the dough into small balls. Roll each ball in the powdered sugar to coat, and place on the prepared baking sheets spacing the cookies 1-inch apart. Bake for 10 to 12 minutes, until puffed up and cracked. Remove from the oven and let cookies cool on the pans for 10 minutes. Transfer the cookies to wire racks to cool completely.