Ingredients:
- 1 cup natural unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
Instructions:
Beat together the cocoa powder, white sugar, and 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 the eggs, one at a time, and then the vanilla:
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
Whisk together the flour, baking powder, salt, and espresso powder:
- In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
Beat the dry ingredients into the 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.
Preheat the oven and prepare the baking sheets:
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
Roll the cookies:
- Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches.
- Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).
Bake:
- Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.