Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- ⅔ cup powdered sugar (for rolling)
Wet Ingredients
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until fully combined to ensure even distribution of leavening and seasoning.
- Combine Cocoa and Sugars: In a medium mixing bowl, blend the unsweetened Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil until smooth and incorporated.
- Add Eggs and Vanilla: Beat the eggs in one at a time into the cocoa mixture, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the chocolate mixture, stirring gently until a uniform dough forms. Do not overmix to keep the cookies tender.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for 30 to 45 minutes to firm up the dough, making it easier to handle and enhancing the cookie texture.
- Shape and Sugar Coat: Using a cookie scoop, portion out 1 1/4-inch balls of dough. Roll each dough ball generously in powdered sugar to create the signature crinkle effect during baking.
- Arrange and Bake: Place the sugar-coated balls on the prepared baking sheet, spacing them about 2 to 2 ½ inches apart to allow for spreading. Bake for 10 to 11 minutes until the cookies are set but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely, allowing the edges to crisp up slightly while the centers remain chewy.
Notes
- For best results, use Dutch-processed cocoa powder for a richer chocolate flavor.
- Chilling the dough helps prevent excessive spreading and improves texture.
- Don’t overbake; cookies should be soft in the center when removed from the oven.
- Store cookies in an airtight container at room temperature for up to a week.
- To make the dough easier to handle, you can slightly oil your hands before rolling.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian