Ingredients
Method
Preparation
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Prepare the topping: Place the granulated and powdered sugars in two separate shallow bowls. Set aside.
- In a large bowl, combine the cocoa powder, granulated sugar, and oil using a wooden spoon until mixed well.
- Add the eggs and vanilla, mixing until just combined.
- Sprinkle in the salt, baking powder, and flour. Mix until a stiff dough forms.
- Using a cookie dough scoop, roll the dough into 1 1/2-inch balls. If the dough is too sticky, refrigerate it for 30 minutes and try again.
- Roll each ball first in granulated sugar, then in powdered sugar, ensuring a nice thick coating.
Baking
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes or until the tops are crinkled and edges are set. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Store at room temperature in an airtight container for up to 1 week or freeze for up to 3 months. Chill the dough if it’s too sticky. Swap out the oil for coconut oil for a tropical twist.