1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup Hershey’s Special Dark Cocoa (or Hershey’s Cocao)
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1 bag Hershey’s Kisses Special Dark Chocolates (about 40)
Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
Cover, refrigerate until dough is firm enough to handle, at least 6 hours. Preheat oven to 350 degrees. Grease cookie sheet with Crisco. Shape dough into 1 inch balls (dough will be sticky, you can put some powdered sugar on your hands to ease with handling it.) Roll the balls in powdered sugar to coat. Place 2 inches apart on cookie sheet.
Bake cookies for 11 to 13 minutes or until no indentation remains when toughed lightly and tops are cracked. As soon as you take cookies out of oven, immediately press dark chocolate kiss into the center of each cookie. Cool slightly and remove to wire rack. Cool completely.
These last in an airtight container for about 5 days to a week.