Ingredients 3/4 cup unsweetened cocoa powder 1 1/2 cup granulated sugar 1 1/2 cup all-purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup vegetable oil 3 eggs 1 1/2 tsp vanilla extract 1/4 cup powdered sugar
Steps 1. In a bowl, sift together dry ingredients: cocoa powder, granulated sugar, flour, baking powder, and salt. Set aside. 2. Using an electric mixer (either hand or stand mixer works just fine), you’re your wet ingredients: vegetable oil, eggs, and vanilla extract. Mix on low for about 20 seconds – it will not be fully mixed. 3. With the mixer still on low, slowly add in the dry ingredients bit by bit until the mixture I fully incorporated. Your batter will be thick. 4. Cover and chill cookie dough for at least 1 hour. If you want to make these the night before, you can chill overnight and cook the next day! 5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Put your powdered sugar into a small bowl. 6. Scoop out a couple tablespoon of dough and roll it into a ball. They should be roughly golf-ball sized. Drop the ball in the bowl of powdered sugar and toss to coat completely. Place on your parchment-lined baking sheet and repeat steps until dough is gone, spacing each ball about 2 inches apart on the baking sheet. 7. Bake cookies for 10-13 minutes or until tops of cookies are looking “crinkly” as you see in the photo below. 8. Let cookies cool completely. One mistake I made last year was putting the still semi-warm cookies into a Ziploc bag to take for coworkers the next day and they turned completely mushy with heat building up in the plastic bag! So cooling is key with these.
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