These cookies were the request of my good friend Ashley—this is actually the recipe she uses—and I have to say they are one of the best cookies I’ve ever tasted! Each bite is so rich and chocolately, almost like you’re biting into a handheld brownie. And the powdered sugar adds the perfect light sweetness to contrast the bold chocolate flavor.

I typically only see these during the holidays but now know I’ll be making them all year long. Life’s too short to wait that long for chocolate cookies—especially ones as delicious as these!

 

Ingredients

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

Instructions

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 place in freezer for 30 minutes or chill in refrigerator for 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with nonstick spray. Use small cookie or ice scream scoop to scoop dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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Quick tip: Bake these on parchment paper to ensure the batter doesn’t stick and makes clean up easier.

Recipe and image courtesy of Pennies on a Platter.