Ingredients:

  • 2 cups All-purpose flour
  • ¾ cup Unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup Granulated sugar (for dough)
  • ½ cup Vegetable oil (or neutral oil like canola)
  • 2 Large eggs (room temperature)
  • 2 teaspoons Baking powder
  • ½ teaspoon Fine sea salt
  • 1 teaspoon Pure vanilla extract
  • ½ cup Granulated sugar (for coating)
  • 1 cup Confectioners' (powdered) sugar (for coating)

Instructions:

  1. Whisk Dry Ingredients (Except Granulated Sugar): In a medium bowl, thoroughly whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Combine Wet Ingredients: In a large bowl or stand mixer, whisk together the granulated sugar and vegetable oil until combined.
  3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed only until just combined. Stop immediately when no dry streaks remain.
  5. Chill the Dough (Crucial Step): Cover the bowl tightly with cling film and refrigerate for a minimum of 4 hours, or preferably overnight, until the dough is firm and easy to handle.
  6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the ½ cup granulated sugar and the 1 cup powdered sugar in separate small bowls.
  7. Scoop and Shape: Using a 1.5 tablespoon scoop, portion the cold dough. Roll each portion into a smooth ball.
  8. The Double Roll Technique: First, roll each ball lightly in the bowl of granulated sugar. Then, immediately roll the sugared ball heavily and completely in the powdered sugar bowl until completely encased in a thick white coating.
  9. Arrange: Place the coated balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  10. Bake and Cool: Bake one sheet at a time for 10–12 minutes. The edges should be set, but the centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.