Ingredients
Dry Ingredients
- 1 cup (43g) natural unsweetened cocoa powder
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
For Rolling
- 1/2 cup (57g) powdered sugar
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheet(s)
- Parchment paper (optional)
- 1.5 Tablespoon sized cookie scoop (optional)
Instructions
1. Prep and Preheat: Line your baking sheet(s) with parchment paper for easy cleanup (optional). Preheat your oven to 350°F (175°C).
2. Combine Dry Ingredients: In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
3. Cream Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vegetable oil until well incorporated.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry: Gradually add the dry ingredients mixture to the wet ingredients mixture, mixing just until combined. Don’t overmix.
6. Chill the Dough: Cover the dough tightly and chill in the refrigerator for at least 3-4 hours, or ideally overnight. Chilling is essential to prevent the cookies from spreading too much.
7. Form the Balls: Scoop 1.5 Tablespoons of dough (or use your hands) and roll them into balls.
8. Coat with Sugar: Generously roll each ball in powdered sugar.
9. Bake: Arrange the dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackly.
10. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes for them to firm up, then transfer to a wire rack to cool completely.
Tips
High-Quality Cocoa: Using a good quality natural unsweetened cocoa powder will give you the best chocolate flavor.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and texture.
Don’t Overbake: Slightly underbaking will leave a fudgier, more decadent texture.
