1. In a bowl, mix together the cocoa, white sugar, and vegetable oil.
2. Beat in eggs one at a time, then stir in the vanilla extract.
3. Combine the flour, baking powder, and salt, then stir into the cocoa mixture.
4. On a cutting board, chop up the candy bars with a knife and pour the bits into the cookie dough bowl. Stir the candy in well.
5. Cover the dough with plastic wrap, and chill in the refrigerator for about 4 hours.
6. Note: If you are topping your cookies with Hershey’s kisses, put them in the freezer for 4 hours.
7. When you’re ready to bake the cookies, preheat the oven to 350 degrees.
8. Roll the dough into one-inch balls, and roll it into the confectioners’ sugar.
9. Place the balls onto a baking sheet lined with parchment paper, or onto a Nordicware baking sheet, (which I use for baking all my cookies).
10. Bake in the oven for about 10 to 12 minutes.
11. Let cookies cool for 1 minute on the baking sheet, then transfer them onto a flat tray.

Makes about 5 dozen cookies.