Chocolatey Crinkle Cookies

I remember making these while I was in college. They were really easy and extremely popular. There are alternate versions to this recipe that make it easier (involving a boxed cake mix), but i love the idea of a scratch made cookie!

Tips:

Choice cocoa - when deciding what cocoa powder to use, choose your favorite! There are several brand names and varieties (special dark, of % cocoa) that are available in the baking aisle at your grocery store.
No cocoa - no cocoa powder? Do not panic! Disregaurd the cocoa powder, melt 4 ounces of unsweetened chocolate, and decrease the oil to 1/2 cup; problem solved!
Firmer dough - if you're more comfortable working with a stiffer cookie dough, refrigerate the dough for at least an hour.

Oven Temperature: 350 degrees 
Prep Time:10-15 minutes 

Cook Time: 10-12 minutes 
Servings: 4 1/2 - 5 dozen, 2 - inch cookies

2 cups flour
3/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
1/2 cup powdered sugar


Directions:

1) Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) In medium sized bowl, mix together flour, cocoa powder, baking powder and salt. Set aside.

3) In a large bowl, mix together oil, granulated sugar and vanilla. Stir in eggs, one at a time.

4)  Scoop out dough by rounded teaspoons and drop each piece of dough into powdered sugar (the dough will be soft). Roll each piece around just to coat it with sugar.

5) Place about 2 inches apart on cookie sheets.

6) Bake 10 to 12 minutes or until firm in center. Immediately remove from cookie sheets to cooling racks.