As adapted from a lifetime of stuffing my face from Great-Grandma Katherine’s recipe

Ingredients:

• 4 oz baking chocolate (I use Scharffenberger, you should use your favorite)
• 1/2 cup canola (or vegetable) oil
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla (the bourbon vanilla from Trader Joe’s also works nicely here)
• 2 teaspoons baking powder
• 1/2 – 3/4 cup finely chopped pecans
• bowl of powdered sugar

To make:

• Melt chocolate on defrost in microwave – be sure not to burn the chocolate. 
• In a large mixing bowl, add the chocolate to the oil and sugar. Blend together.
• Add eggs, one at a time, beat well after each addition.  Add vanilla. 
• Sift flour with baking powder, stir into chocolate mixture. 
• Add nuts and mix thoroughly. 
• Chill covered dough several hours or overnight (best). 

• Drop teaspoonfuls of dough into powdered sugar. 

• Roll around and shape into balls. 

• Bake on greased cookie sheet or on cookie sheet covered in parchment paper at 350 degrees F for 10-12 minutes
  
• Cool on cooling racks until room temperature.