Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 2 cups white granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners’ (powdered) sugar, for coating
- 1/4 cup granulated sugar, for initial coating
Instructions
- Step 1: Mix the Dough – In a large bowl or the bowl of a stand mixer, whisk together the cocoa powder, white granulated sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition until the mixture is smooth. Stir in the vanilla extract. In a separate medium bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet cocoa mixture, stirring until just combined. The dough will be very soft and sticky at this stage.
- Step 2: Chill the Batter – Cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill the dough for at least 3 hours, or ideally overnight. Chilling is the most critical step; it allows the fats to solidify and the flour to hydrate, which prevents the cookies from spreading too thin and ensures you get those beautiful crinkles.
- Step 3: Shape and Coat – Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the additional granulated sugar in one small bowl and the powdered sugar in another. Scoop about one tablespoon of chilled dough and roll it into a 1-inch ball using your hands. Roll the ball first in the granulated sugar, then generously roll it in the powdered sugar until it is completely white. The granulated sugar layer prevents the powdered sugar from dissolving into the dough during baking.
- Step 4: Bake to Perfection – Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies should be set on the edges but still look slightly soft in the center cracks. Do not overbake, or they will lose their fudgy texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 3 hours 25 minutes