Cocoa Crinkle Cookies –Hershey’s
2 1/3 cup all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup cocoa powder (I used Hershey’s)
1 ½ cup-2 cups sugar
¾ vegetable oil
2 tsp vanilla essence
½ cup powdered sugar for rolling
Whisk oil and sugar in a large bowl.
Add cocoa and mix well.
Whisk one egg at a time and mix well.
Add flour, baking powder and salt and mix well.
Cover and refrigerate for at least 6 hrs or overnight.
Preheat oven to 160 degree Celsius. Line a baking tray with parchment paper.
Shape cookie dough into 1 inch balls and roll in powdered sugar.
Place on the baking tray with 2 inch distance between each.
Bake for 12-15 mins until tops are cracked and bottom becomes lightly brown.
Cool for 5 mins on tray and transfer to a wire rack to cool completely.
Store in an airtight container.