Dark Chocolate Crinkles

In the bowl of an electric mixer fi tted with the whisk attachment, combine oil and sugar. Add eggs and vanilla; mix until well combined.

In a separate bowl, combine black cocoa powder, cocoa powder, all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the egg mixture. Stir until just combined.

Chill the mixture in the refrigerator for an hour or until dough is fi rm enough to handle.

Meanwhile, preheat oven to 350°F.

Place confectioner’s sugar in a shallow dish or plate. Shape the dough into 3/4-inch balls. Roll balls in confectioner's sugar until completely coated.

Place balls on a parchment paper-lined or lightly greased cookie sheet, spacing them 2 inches apart.

Bake in the preheated oven until puffy and cracked on top, about 8 to 10 minutes. The cookies will look undone and still soft in the center.  They will continue to cook while cooling down. Taking them out of the oven while they still look undone will help keep them moist and chewy on the inside but crisp on the outside.

8  Set the pan on top of a wire rack to cool completely. Once cool, dust a confectioner's sugar on top ofeach cookie, if desired.

Cocoa tip: Black cocoa powder is a type of dutchprocessed cocoa. You can find it at specialty baking supply stores like Sweetcraft and Chocolate Lovers.  To make the usual chocolate crinkles, just use 3/4 cup cocoa powder.