Ingredients
Method
Preparation
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined and slightly glossy.
- Add the eggs one at a time, mixing well after each addition until the batter becomes smooth.
- Gradually fold the dry ingredients into the wet mixture until there are no streaks of flour; avoid overmixing.
Chilling
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, preferably overnight.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of the dough and roll into balls. Generously roll each ball in powdered sugar until fully coated.
- Place the coated balls on the prepared sheets, leaving about 2 inches between each cookie.
- Bake for 10 to 12 minutes, until the edges look set but the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5 minutes.