Chocolate Crinkles II

By Coldsnap46

"Chocolate cookies coated in confectioner's sugar...very good!" --Ingrid

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Details

Servings 72
Preparation time 20mins
Cooking time 32mins
Adapted from allrecipes.com

Preparation

Step 1

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Note: Very helpful tips/suggestions from reviews of this recipe available on website.

*To make these more intensely chocolate, one reviewer used part black cocoa for about a third of the cocoa called for.

Many suggested chilling the dough overnight in the refrigerator OR placing in freezer for at least an hour.

Several stated be generous with the powdered sugar to get a good crinkle -- and use a scoop to scoop the dough straight into the powdered sugar. One reviewer stated in part "...using small size scoop, scooped directly into SIFTED confectioner's sugar. This made it easy to handle and I could then roll into nice balls without any messy fingers."

Several suggested placing your cookie sheet on the second to-the-top rack and only bake one cookie sheet at a time.