These cookies are a decadently rich and chocolatey cookie with a melt-in-your mouth fudgy softness and a gorgeously contrasted, crackled powdered sugar finish. They're a lot like a brownie and your favorite chocolate cake but in cookie form and everybody loves them!
Ready in: 1hour50minutes
2 1/3cups (284g)all-purpose flour (spoon into measuring cup to measure)
2cups (400g)granulated sugar
3/4cup (175ml)vegetable oil
1cup (85g)unsweetened cocoa powder (spoon into measuring cup to measure)
2tsp vanilla extract
3/4cup (97g)powdered sugar
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
Mix in cocoa powder and blend well. Beat in eggs and vanilla.
Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
Place powdered sugar in a small mixing bowl.
Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
Cool on baking sheet several minutes then transfer to a wire rack to cool.
Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.