Serving Size: 50
|1 cup||Unsweetened cocoa powder|
|1 1/2 cups||White sugar|
|1/2 cup||Vegetable oil|
|2 teaspoons||Vanilla extract|
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1 cup||Confectioner's sugar|
- In the bowl of an electric mixer beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
- In a separate bowl, whisk together the flour, baking powder, and salt. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight. (you could also freeze the dough for an hour)
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch sized balls using your hands. Roll the balls in the the confectioner's sugar and place on the cookie sheets. Bake for 10-12 minutes. Allow to cool a minute or two on the the sheets before transferring to a wire rack to cool completely.