Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g) for coating
Wet Ingredients
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla bean paste
Instructions
- Mix Sugar, Cocoa, and Oil: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to combine granulated sugar, cocoa powder, and vegetable oil. Beat on medium speed until the mixture is shiny and fully incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then beat in the vanilla bean paste until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Incorporate Dry Ingredients: Add the flour mixture to the cocoa mixture and mix on low speed just until combined to avoid overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours or up to overnight to firm up and develop the flavor.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl for rolling.
- Shape and Coat the Cookies: Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into 1-inch balls. Roll each ball generously in powdered sugar and place about 2 inches apart on the prepared baking sheets. Only coat and bake as many dough balls as can fit on the sheets. Keep remaining dough refrigerated and roll in sugar prior to baking.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are firm and the centers appear puffed but slightly wet. This ensures the chewy interior texture.
- Cool: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential to help create the characteristic crinkled surface and prevents spreading during baking.
- Use room temperature eggs for better incorporation into the batter.
- Rolling the dough balls generously in powdered sugar creates the signature cracked pattern.
- If you do not have vanilla bean paste, vanilla extract can be used as a substitute.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
