Chocolate Crinkle Cookies
Recipe from Hershey’s Chocolate Cookbook
2 cups granulated sugar
3/4 cup vegetable oil
1 cup cocoa powder
2 teaspoons vanilla
2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Combine granulated sugar and oil in large bowl , add cocoa, beat until well blended. Beat in eggs and vanilla.
Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.
Heat oven 180C (350 F). Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.
Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!