Ingredients

The following ingredients have 24 Servings
  • 2 1/3 cups (284g) all-purpose flour ((spoon into measuring cup to measure))
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups (400g) granulated sugar
  • 3/4 cup (175ml) vegetable oil
  • 1 cup (85g) unsweetened cocoa powder ((spoon into measuring cup to measure))
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup (97g) powdered sugar

Instruction

  • In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil. 
  • Mix in cocoa powder and blend well. Beat in eggs and vanilla. 
  • Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
  • The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
  • Place powdered sugar in a small mixing bowl. 
  • Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill. 
  • Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart. 
  • Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked. 
  • Cool on baking sheet several minutes then transfer to a wire rack to cool. 
  • Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.