Chocolate Crinkle Cookies by Stephenie Moyer

(This is a recipe from Hershey’s Chocolate Lover’s Cookbook.)

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

In large mixer bowl, stir together granulated sugar and oil; add cocoa, blending well. Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover; refrigerate until dough is firm enough to handle, at leat 6 hours.

Heat oven to 350 degrees F. Greas cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar. Place about 2 inches apart on prepared cookie sheet.

Bake 12 to 14 minutes or until almost no indentation remains when touched lightly and tops are crackled. Remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.