Yield: about 6 dozen
2 c sugar
3/4 c oil
1 c cocoa powder
4 eggs
2 tsp vanilla extract
280 grams flour (2 1/3 c)
2 tsp baking powder
1/2 tsp salt
powdered sugar
Sift together flour, baking powder, and salt.
Combine sugar and oil in large bowl; add cocoa, beating well until well blended. Beat in eggs and vanilla. Gradually stir in flour to the cocoa mixture, beating well.
Cover; refrigerate until dough is firm enough to handle, at least 6 hours or overnight.
Heat oven to 350.
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. Bake 10 to 12 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.
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