Ingredients:

  • 315g all-purpose flour
  • 60g Dutch-process cocoa powder
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 226g unsalted butter, softened
  • 300g granulated sugar
  • 1 large egg
  • 15ml vegetable or grapeseed oil
  • 2 tsp vanilla extract
  • 24g extra granulated sugar for rolling

Instructions:

  1. In a mixer bowl, beat the softened butter and 300g granulated sugar on medium-high speed for 3 minutes until pale and fluffy to aerate the dough.
  2. Add the egg, vanilla extract, and the tablespoon of oil. Beat for another minute until the mixture is thick, glossy, and fully emulsified.
  3. Sift the flour, cocoa powder, cream of tartar, baking soda, and salt into the wet ingredients. Fold using a low speed or spatula until just combined with no white streaks.
  4. Scoop rounded tablespoons of dough and roll into 1-inch balls between your palms. Roll each ball in the extra granulated sugar to coat.
  5. Place on prepared baking sheets and bake at 350°F (175°C) for 8 minutes. Do not overbake; centers should remain soft.