Fully Baked

When looking for a chocolate cookie recipe, these popped out at me because of one word in the name: crinkle. Who doesn't want to eat a cookie that crinkles?
I got these from Hershey chocolate's website, and they certainly lived up to their name! 
These have an incredibly moist and almost cake-like consistency inside with that great "crinkle" on the outside.

Sadly burnt and dry :(

Combine granulated sugar and oil in large bowl. Add the cocoa, beating until well blended. Add the eggs and vanilla and beat well.

In another bowl, stir together the flour, baking powder and salt; gradually add it to cocoa mixture, beating well. 

Cover and refrigerate until the dough is firm enough to handle, at least 6 hours. This is where it got messy for me. You're refrigerating the dough so that it'll harden enough for you to form it into balls later. My dough wasn't hard enough after 6 hours, so I simply used two spoons to spoon the dough onto the baking sheet. It worked fine, but the cookies came out looking like blobs instead of smooth, round shapes.

 Heat the oven to 176°C (350°F). Lightly grease a cookie sheet or line with parchment paper. 

Shape dough into 1 inch balls. Roll the balls in powdered sugar to coat. Because mine were spooned on, I first spooned them all onto the baking sheet, and then sprinkled the powdered sugar on top. Place the balls about 2 inches apart.

Bake the cookies 11 to 13 minutes or until almost no indentation remains when touched lightly, and the tops are crackled. Cool slightly. Remove from cookie sheet to wire rack and cool completely. 

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