Makes 50
These pretty and delicious cookies need no introduction. They are soft, rich in chocolate easy to make and easy to eat. I bake them more around Christmas time but no one should wait for any special occasion to enjoy them.
100 g/ 1 cup cocoa powder, unsweetened
300 g/ 1 ½ cup granulated sugar
118 mL/ ½ cup vegetable oil
272 g/ 2 cups all-purpose flour
130 g/ 1 cup powdered sugar
4 large eggs
2 tsp vanilla extract
2 tsp baking powder
1 tsp instant coffee powder (optional)
1/2 tsp salt
In the bowl of stand mixer fitted with the paddle attachment (or use a wooden spoon for this step) beat together cocoa powder, granulated sugar and vegetable oil until you get a shiny, crumbly, black dough.
Add eggs, one at a time, mixing for 30 seconds each. Add the vanilla and mix thoroughly.
In a separate bowl, whisk together flour, baking powder, salt and instant coffee powder, if using and mix them into the chocolate mixture on low speed, using the same paddle attachment, until just combined. Do not over beat.
Cover the dough with plastic wrap and chill for at least four hours or overnight.
When ready to bake cookies, preheat oven to 350 °F/176 °C.
Line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
Using a teaspoon, scoop out clumps of the chilled dough and roll them into 2.5 cm sized balls using your hands. Roll balls in the powdered and place them on the cookie sheets spaced out. The dough is pretty sticky, so it is useful to roll the dough in batches and wash hands in between. You should be able to get 14 to 16 on each sheet.
Bake for 10 to 13 minutes. Allow to cool for couple of minutes on the sheets before transferring to a wire rack to cool completely. Repeat this step for the remaining batter.
Store these cookies in an airtight container for up to a week before they start to become crumbly and dry.
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