Ingredients:

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup granulated sugar (for dough)
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 0.25 cup granulated sugar (for coating)
  • 0.5 cup powdered sugar

Instructions:

  1. Whisk the vegetable oil, 0.75 cup granulated sugar, and cocoa powder in a large bowl. Note: Whisk until the grit of the sugar starts to dissolve into the dark oil.
  2. Incorporate the eggs one at a time, followed by the vanilla. Whisk until the mixture looks smooth and glossy.
  3. Sift the flour, baking powder, and salt directly into the wet base. Note: Sifting prevents flour pockets in the dense dough.
  4. Fold with a spatula until no white streaks remain. Stop as soon as the dough is uniform.
  5. Cover the bowl tightly and refrigerate for 2 hours. Note: This is mandatory to solidify the oil so the cookies don't turn into puddles.
  6. Preheat your oven to 350°F (175°C) and line your sheets with parchment.
  7. Scoop 1 tablespoon portions and roll them into tight, smooth balls with your palms.
  8. Roll each ball in the 0.25 cup granulated sugar first, then the powdered sugar. Coat them heavily until no dark dough shows through.
  9. Place balls 2 inches apart and bake for 10 minutes. Look for the edges to be set but the cracks to look slightly soft.
  10. Cool on the pan for 5 minutes before moving to a wire rack. Note: This carryover cooking finishes the center without drying out the edges. Safe Brown Butter Chocolate Chip Edible Cookie Dough Recipe — The easiest edible cookie dough recipe featuring heattreated flour and browne...How to Make Decadent No-Bake Chocolate Oat Bites: Quick Snack — Craving something sweet yet healthy? Try these No-Bake Chocolate Oat Bites! T...NoBake Chocolate Chip Cookie Dough Footballs for Game Day — Our failsafe recipe for Chocolate Chip Cookie Dough Footballs These rich eggl... $img_2$