Mocha Crinkle Cookies

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  1 Cup unsweetened cocoa powder
  2 cups sugar
  ½ Cup vegetable oil
  4 eggs
  2 teaspoons Vanilla
  2 cups all-purpose flour
  2 teaspoons baking powder
  ½ teaspoon salt
  ½ cup confectioners’ sugar
  1. In a medium bowl, mix together cocoa, white sugar, vegetable oil and vanilla Beat in eggs one at a time. Combine the flour, baking powder, and salt; in a separate small bowl, stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to take the batter and put it in plastic wrap and then roll it into a log so that by the time it comes out of the fridge all you have to do is cut the log. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 15 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
  4. I use Ghirardelli Chocolate for these cookies because I find it to be much more rich in flavor than plain ol’ Hershey’s. I’ve done it with both and Hershey’s just doesn’t do it, it leaves a flour flavor in the dough.
  5. They are done when the edges are a bit harder than the middle of the cookie. The middle will feel like a brownie when they are done.