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

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.
2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls with lightly oiled palms. I used a size 50 cookie scoop to portion the dough, a tablespoon or rounded teaspoon would also work depending on what size you like. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. [Alternatively, try other ingredients like cinnamon-sugar or sprinkles.]
3. 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.

Peppermint Crinkle Cookies

Mexican Hot Chocolate Crinkle Cookies

^Martha Stewart's Hot Chocolate Cookies ^