| Cook Time | 12 minutes |
| Servings | cookies |
Ingredients
- 1 cup Cocoa Powder Unsweetened
- 1 1/2 cups White Sugar
- 1/2 cup Vegetable Oil
- 4 Eggs
- 2 teaspoons Vanilla Extract
- 2 cups Plain Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Espresso Powder optional
- 1/2 teaspoon Salt
- 1 cup Icing Sugar
Ingredients
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Instructions
- Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
- Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
- Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
- Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not over beat.
- Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- Roll dough into balls, roll into icing sugar, place on cookie sheet: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl.
- Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands.
- Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet).
- Bake at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
Recipe Notes
If you want, you can jazzify these cookies in a number of ways. Add some cinnamon to confectioner's sugar. Roll the cookies around in coloured sprinkles or sugars.
For something a little more exotic, pulse the confectioner's sugar in a food processor with 2 teaspoons of Earl Grey, Chai Tea, or Matcha Powder.
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