Ingredients
1cupnatural unsweetened cocoa powder
1½cupswhite granulated sugar
½cupvegetable oil
4large eggs
2½tspvanilla extract
2cupsall purpose flour
2tspbaking powder
1tspespresso powder,optional
½tspsalt
1cuppowdered sugar
Preparation
In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
Mix into the chocolate mixture on low speed until just combined. Do not over-beat.
Cover the dough with plastic wrap and chill the dough for 4 hours or overnight.
Get ready for baking: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch sized balls by hand. Do several at a time and drop them into the powdered sugar. The dough will be quite sticky, so it’s useful to roll the dough in batches.
Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (This should yield about 12 to 16 on each sheet).
Bake at 350 degrees F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.
Store these cookies in an airtight container on the counter. They will keep for at least a week before starting to become crumbly and dry.
