Cocoa crinkle "cocaine" cookies
Recipe by Adam Guinn
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt Powdered sugar
Prep. Time → 30 min
1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
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 to 13 minutes or until almost no indentation remains when touched lightly and tops
are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
desserts, chocoalte, cookie April 28, 2012 21:17
Author hersheys.com/recipes/recip...
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