Dark Cocoa Crinkle Cookies
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Recipe type: Cookie/Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48 Cookies
 
Prep Time is 20 minutes but chilling time for dough is 6+ hours.
Ingredients
  • 2 cups Granulated Sugar
  • ¾ cup Vegetable Oil
  • ¾ cup HERSHEY'S SPECIAL DARK Cocoa
  • 4 Eggs
  • 2 teaspoons Vanilla Extract
  • 2-1/3 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ⅓ cup Powdered Sugar for rolling cookie in
Instructions
  1. In bowl of stand mixer, combine granulated sugar and oil in large bowl; add dark cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to dark cocoa mixture, beating well.
  2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours but even overnight is fine.
  3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
  4. Bake 11-13 minutes. For me 11 minutes was perfect but each oven is different. You want them just nicely set. You can cool on cookie sheet for 1 minute or put directly on to wire rack to completely cool. Makes about 48 cookies.
Recipe by I'm At Home Baking! at http://imathomebaking.com/dark-cocoa-crinkle-cookies/