Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In two separate shallow bowls, place the granulated sugar and powdered sugar for rolling the dough balls.
- In a large bowl, combine the cocoa powder, granulated sugar, and oil. Mix with a wooden spoon until smooth.
- Add the eggs and vanilla extract to the bowl, mixing until fully incorporated.
- Sprinkle in the baking powder, salt, and flour. Mix until the dough becomes stiff.
- Use a cookie dough scoop to portion out 1 ½-inch balls of dough. If the dough is too sticky to handle, refrigerate for 30 minutes to firm it up.
- Roll each dough ball first in a thin layer of granulated sugar, then in a thick layer of powdered sugar.
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake the cookies for about 10 minutes, or until the tops are crinkled and the edges are set. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These cookies are soft with a crisp crackly top. Perfect for gifting or enjoying with a cup of tea or coffee!