Ingredients:

  • 125g all-purpose flour
  • 60g unsweetened Dutch-process cocoa powder
  • 200g granulated sugar
  • 60ml vegetable oil
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 50g granulated sugar for rolling
  • 100g powdered sugar for rolling

Instructions:

  1. Combine 125g all purpose flour, 60g cocoa powder, 1 tsp baking powder, and 0.25 tsp salt in a bowl. Note: Sifting the cocoa here is non negotiable.
  2. In a separate large bowl, whisk 60ml vegetable oil and 200g granulated sugar until the mixture looks like wet sand.
  3. Beat in 2 large eggs and 1 tsp vanilla extract one at a time until the batter is glossy and smooth.
  4. Gradually fold the dry flour mixture into the wet ingredients until no white streaks remain.
  5. Cover the bowl tightly and refrigerate for at least 3 hours until the dough is firm and scoopable.
  6. Set your oven to 350°F (175°C) and line your trays with parchment paper.
  7. Form the dough into 1 inch balls (about 24 total).
  8. Roll each ball in the extra 50g granulated sugar, then immediately in the 100g powdered sugar until completely white and heavily coated.
  9. Place on the tray and bake for 10 minutes until the cracks are set and the edges are firm.
  10. Let them sit on the hot pan for 5 minutes until they are stable enough to move.