Ingredients
Equipment
Method
- In a large bowl, whisk together 2 cups of granulated sugar and the vegetable oil. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until a soft, sticky dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place extra granulated sugar and the powdered sugar in two separate shallow bowls.
- Use a 1-tablespoon cookie scoop to form balls of chilled dough. Roll each ball first in the granulated sugar, then coat it generously in powdered sugar.
- Place the coated cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set and the tops are crinkled. The centers will still be soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Do not skip the chilling step; it is critical for preventing the cookies from spreading too much.
For an extra festive touch, you can add a pinch of peppermint extract to the dough.
For an extra festive touch, you can add a pinch of peppermint extract to the dough.