Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (100g) unsweetened cocoa powder
  • 1.5 cups (300g) granulated sugar
  • 0.5 cup (120ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 0.5 tsp salt
  • 0.25 cup (50g) granulated sugar (for coating)
  • 1 cup (120g) confectioner's sugar (for coating)

Instructions:

  1. In a large bowl or stand mixer, whisk together the vegetable oil, 1.5 cups of granulated sugar, and cocoa powder until combined.
  2. Add the eggs one at a time, whisking well after each addition, followed by the vanilla extract to ensure full emulsification.
  3. Sift the flour, baking powder, and salt directly into the wet ingredients. Fold gently with a spatula until no white streaks remain.
  4. Cover the bowl tightly and place in the freezer for 45 minutes for a flash chill to improve dough structure.
  5. Preheat your oven to 350°F (175°C) and line baking sheets with silicone mats.
  6. Using a 1.5-tablespoon mechanical scoop, form the dough into balls. Roll each ball first in the 1/4 cup of granulated sugar to create a moisture barrier.
  7. Immediately roll the balls in the confectioner's sugar for a thick, heavy coating.
  8. Place on prepared baking sheets and bake for 10 minutes until the edges are set and the tops have deep fissures. Cool on the pan for 5 minutes before transferring to a wire rack.