Lion House Chocolate Crackle Cookies

Alex requested these since they are one of his favorites so I made them. There’s no need to flatten the dough on the cookie sheet. They flatten by themselves. Make sure that you don’t overcook them or they get too hard. They actually look a bit undercooked when they are done. Then they stay soft for a few days. Yummm!
¼ c. shortening, melted
¼ c. cocoa
½ c. oil
2 c. sugar
4 eggs
2 t. vanilla
2 ½ c. flour
½ t. salt
1 ½ t. baking powder
½ c. walnuts, chopped
½ c. chocolate chips, optional
½ to 1 c. powdered sugar

Preheat oven to 350º. In large mixing bowl, cream together shortening, cocoa, oil, sugar, eggs and vanilla until well mixed. Add flour, salt, and baking powder. Mix well, than add walnuts and chocolate chips, if desired. Dough will be very sticky and almost runny. Refrigerate dough for 2 to 3 hours or overnight. Drop and gently roll dough by tablespoonfuls in powdered sugar, being careful not to overhandle dough. Place on a greased or wax paper-covered cookie sheet. Bake for 8 to 9 minutes. Do not overbake. The cookie dough may be stored in the refrigerator for up to 5 days; baked cookies will store for at least 2 weeks, if well covered and refrigerated. These cookies freeze beautifully.
Yield: Approxiamately 5 dozen cookies.