While you can make these using regular cocoa powder, I’ve found that Hershey’s Special Dark cocoa is wonderful.
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- ½ cup vegetable oil
- 4 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup confectioner’s sugar
This is a refrigerator dough, so you can make it up the night before you cook it and keep it in the refrigerator overnight.
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil.
- Beat in eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt; stir into the cocoa mixture.
- Cover dough and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheets with parchment paper or silicone mats.
- Roll dough into one inch balls. (You can use a melon baller for this, as the dough is quite sticky.)
- Coat the balls in confectioner’s sugar before placing on the mats.
- Bake in preheated oven for about 12 minutes.
- Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
I find that they come out slightly chewy, almost like a brownie. If you prefer crispy cookies (heathen!) then you might cook them a bit longer.