Chocolate Crackles (or Krinkles, whichever you prefer)

I love these cookies. My family uses a different recipe that calls for espresso - but I prefer the chocolate on its own. Only downside is that you need to chill the dough, which I always forget! I think it's easiest to leave the dough in the fridge overnight, instead of sitting around for 4 hours waiting....but, whatever works.

1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup confectioners’ sugar

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a separate medium bowl, stir together cocoa, white sugar, and vegetable oil. Beat in eggs, one at a time, then add vanilla, stirring to combine. Add in flour mixture and stir until combined. Cover with plastic wrap and chill in refrigerator for 4 hours, or up to overnight.
(Or you can do what I did, and just mix all of the ingredients together at once! I don't buy the mixing the ingredients separately.)

2. Preheat oven to 350F. Line cookie sheets with parchment or a silicone baking mat. Put confectioners’ sugar into a small bowl. Using a 1-inch cookie scoop or rounded tablespoons, roll dough into balls with your hands, then roll in confectioners’ sugar to coat. Place on prepared cookie sheets 2 inches apart. Bake 10 to 12 minutes. Let cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Original recipe here