Description
Chilled cocoa-and-oil cookie dough rolled in powdered sugar and baked until the dark surface cracks.
Ingredients
Scale
- 2 cups Granulated sugar
- 3/4 cup Unsweetened cocoa powder
- 1/2 cup Neutral vegetable oil
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Fine salt
- 1/2 cup Powdered sugar for rolling
Instructions
- Whisk granulated sugar, cocoa and neutral oil until evenly dark. Add eggs one at a time and stir in vanilla. Whisk flour, baking powder and salt separately, then combine only until no dry pockets remain.
- Cover and refrigerate the sticky dough for approximately four hours until firm enough to scoop. Do not taste uncooked flour-and-egg dough.
- Heat oven to 350 F (175 C) and line sheets with parchment. Scoop approximately tablespoon-sized balls and roll each generously in the separate 1/2 cup powdered sugar. Space about 2 inches apart.
- Bake one tray at a time for an estimated 10 to 12 minutes until the powder coating cracks and the dark edges set; centers should no longer have a raw wet shine. Rest briefly on the sheet before moving to a rack.
- Repeat for a working four trays and cool fully, approximately 20 minutes. Record actual count, cracked appearance and cooled center before promising a fudgy texture or storage interval.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 260 minutes, included in the total.
Development estimate: four hours dough chilling, about 20 minutes cooling, four sequential trays at up to 12 minutes each. A different scoop, oven or tray count changes time.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 260 minutes
- Cook Time: 48 minutes
Nutrition
- Serving Size: One approximately tablespoon-sized cookie; actual count and diameter pending