These cookies are a favorite from my childhood. My mother would make them when company was coming, but since we never really had actual chocolate in the house, she would make them with cocoa. They still turn out tasty rich and chocolately, but still relatively healthy . . . a great combo!

Chocolate crinkle cookies, or black and whites, need to be made ahead of time and the dough chilled, so keep this in mind when planning to make them.

Chocolate Crinkle Cookies with Cocoa

Makes 2 doz.

1/2 c. oil

2 tsp. vanilla

4 eggs

2 c. sugar

1 c. cocoa

2 tsp. baking powder

2 c. flour

Icing sugar

In a bowl, mix the oil, vanilla and eggs. Beat well. Add the sugar and mix.

In a separate bowl, mix the remaining dry ingredients. Add to the egg mixture and beat until smooth. Chill for 4 hours or overnight.

Preheat the oven to 350°.

Take tablespoonfuls of the chilled dough and roll into 1″ balls. Roll in icing sugar until thoroughly coated and place on baking sheets, about 2″ apart.

Bake for 12-15 min. or until slightly firm when pressed.