Ingredients
Method
- Melt your chocolate and set it aside to cool slightly. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a large bowl, whisk together the sugar and oil until well combined. Add the melted chocolate and whisk until smooth.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be soft and sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and place powdered sugar in a shallow bowl.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until completely coated.
- Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until set around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Quality cocoa powder makes a noticeable difference. Chill the dough thoroughly to ensure proper cracking during baking. Use enough powdered sugar for a dramatic appearance.