Ingredients
1 cup all-purpose flour
½ cup cocoa powder, unsweetened
1 teaspoon baking powder
pinch of salt
¼ cup vegetable oil
½ cup granulated sugar
¼ cup brown sugar, packed
1 teaspoon pure vanilla extract
2 large eggs
¼ cup confectioners’ sugar (for the coating)
Directions
- 1. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- 2. In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.
- 3. Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.
- 4. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
- 5. Preheat oven to 350F. Line a half sheet baking pan with a silicone mat or parchment paper, and set aside. Place confectioners’ sugar into a shallow plate.
- 6. Remove cookie dough from the refrigerator. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners’ sugar and coat it completely. Place the cookie balls 2 inches apart on the lined baking sheet. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.
- 7. Bake for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rackto cool completely.
Source: Ahead of thyme
