Chocolate Crinkle Cookies

I know this is the second post in a row involving chocolate, but this recipe was too good to not pass on to you.  I love the "crinkled" effect these cookies have.  I was trying to figure out why they crinkle when they bake. Could it be because there is no baking powder in them?  I took a few moments and searched the Internet and couldn't find the answer.  Guess, it's one of those baking mysteries!  I had one of my "taste testers" around Sunday afternoon (Lauren) and she was so anxious to try one of these cookies that she took it right off the spatula as I was putting it onto the rack to cool! I asked her what she thought of the cookies and she said, "great!"  To make the cookies just a little extra special, try putting a little dab of vanilla frosting in between two of the cookies and press gently. 

Ingredients:

1/2 cup margarine, softened
1 3/4 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa

Topping:

1/2 cup white sugar

In large bowl, put all the ingredients in the order given.  Using a large spoon, combine together thoroughly.  Cover with plastic wrap and put in the fridge at least 3 hours.  When ready to make, preheat oven to 350 degrees and spray cookie sheets with non-stick cooking spray.  Remove batter from fridge and roll into balls a little smaller than a ping pong ball. In small bowl, put the 1/2 cup white sugar (for the topping).  Roll each ball into sugar until well coated.  Place a dozen balls on each cookie sheet.  Bake for 14 minutes and then remove from oven.  Let them cool 5 minutes before removing to wire rack to finish cooling.  Makes 3 dozen.