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), mix together 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 is 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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