espresso powderoptional, to enhance chocolate flavor1 tsp
all-purpose flour2 cups
eggs4
vanilla extractcan substitute with dark rum, bourbon, peppermint, or orange extract2 tsp
baking powder2 tsp
salt¾ tsp
powdered sugarfor rolling cookies1 cup
Steps
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1
In a large bowl or the bowl of a stand mixer, combine the granulated sugar and cocoa powder.
2
Add the vegetable oil, and optionally a bit of espresso powder to intensify the chocolate flavor.
3
Using an electric or stand mixer with the paddle attachment, start on low speed to avoid a cocoa powder cloud, then increase to medium until well combined and slightly glossy.
4
Crack the four eggs individually into a small bowl to check for shells, then add them one at a time into the chocolate mixture, scraping down the bowl as needed.
5
Add the vanilla extract and continue mixing until the batter is rich, glossy, and silky throughout.
6
Whisk the baking powder and salt into the measured flour to combine the dry ingredients.
7
Add the dry ingredients to the wet mixture, mixing on low speed until almost combined, then finish by hand with a spatula to avoid overdeveloping the gluten.
8
Cover the batter and chill in the refrigerator for at least 4 hours (overnight or up to 2 days), allowing it to firm up before shaping.
9
Toward the end of chilling, preheat the oven to 350°F (about 175°C).
10
Scoop out the chilled dough (about 1 to 1.5 tablespoons per cookie), roll into balls, then coat generously in powdered sugar.
11
Place the sugar-coated dough balls on a baking sheet about 2 inches apart to allow for spreading and airflow. If the sugar coating gets absorbed, re-roll for a second coat to ensure a nice crackled pattern.
12
Bake at 350°F for 10 to 12 minutes, until the edges are set and the centers are puffed.
13
Let the cookies cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely before enjoying.
PrimedTableBETA
