Ingredients:

  • 1 cup (125g) All-purpose flour
  • ½ cup (45g) Unsweetened Dutch-process cocoa powder
  • 1 tsp Baking powder
  • ¼ tsp Fine sea salt
  • 1 cup (200g) Granulated white sugar
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¼ cup (50g) granulated white sugar for coating
  • ½ cup (60g) confectioners' sugar

Instructions:

  1. Whisk the base. In your medium bowl, combine the ¼ cup vegetable oil, 1 cup of granulated sugar, and ½ cup cocoa powder. Whisk vigorously until the mixture looks like wet sand and the cocoa is fully integrated. Note: This ensures the cocoa blooms in the oil.
  2. Add the liquids. Whisk in the 2 large eggs one at a time, then add the 1 tsp vanilla. Continue whisking until the batter is glossy, smooth, and falls in a thick ribbon from the whisk.
  3. Incorporate dry goods. Gently fold in the 1 cup flour, 1 tsp baking powder, and ¼ tsp salt using a spatula. Mix just until no white streaks remain in the dark dough. Note: Over mixing here will make the cookies tough.
  4. The long chill. Cover the bowl tightly with plastic wrap. Place it in the refrigerator for at least 2 hours (120 minutes). The dough must be firm and cold to the touch before you attempt to roll it.
  5. Prep the station. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out your two small bowls: one with the extra ¼ cup granulated sugar and one with the ½ cup powdered sugar.
  6. Form the balls. Scoop 1 tablespoon portions of the cold dough. Working quickly, roll them between your palms into smooth balls. The dough will be sticky, but should hold its shape.
  7. The double roll technique. Roll each ball thoroughly in the granulated sugar first. Immediately move it to the powdered sugar and roll it until it is heavily coated and looks like a snowball.
  8. Space and bake. Place the balls on the prepared sheets, leaving 2 inches between them. Bake for exactly 10 minutes until the tops have crackled and the edges feel slightly firm to a gentle touch.
  9. Set and cool. Allow the cookies to rest on the hot pan for 5 minutes. This carryover cooking finishes the center. The centers will look slightly underdone, but they will firm up.
  10. Final rest. Transfer the cookies to a wire rack to cool completely. The cracks will deepen and become more defined as the cookies reach room temperature.