Don't know about that one, but I like this version:
Chocolate Crinkle Cookies
4 ounces unsweetened baking chocolate, melted & cooled
½ cup vegetable oil
2 cups granulated sugar
½ teaspoon salt
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ cup powdered sugar
1. Mix oil, melted chocolate, granulated sugar, salt and
vanilla in large bowl of electric mixer. Add eggs, one at a
time until thoroughly blended. Stir in flour and baking
powder and mix until just combined. Transfer to plastic
bowl, cover and refrigerate at least 3 hours.
2. Heat oven to 350ºF. Line cookie sheets with parchment.
3. Roll about a teaspoonful of dough between your palms,
forming a ball a little less than an inch across. Make as
many balls as you will bake in one batch, then roll the
balls in the powdered sugar to coat. Roll each ball
between your palms again to make the sugar stick and to
remove the excess. Place balls about 2 inches apart on
cookie sheet; do not flatten the balls. Put unused dough in
refrigerator or freezer between batches.
4. Bake 10 to 12 minutes or until almost no imprint remains
when touched lightly in center. Remove from cookie sheet.
Cool on wire rack.
Note: Chocolate can be melted in microwave. Place in 2-cup
Pyrex measuring cup and heat about 60 seconds on high,
stirring to melt the last few pieces.
Chocolate Crinkle Cookies