Initial version
Ingredients
- 284 g flour
- 2 tsp baking powder
- 1/2 tsp salt
- 400 g granulated sugar
- 175 ml canola oil
- 85 g unsweetened cocoa powder
- 4 eggs
- 2 tsp vanilla extract
- 97 g powdered sugar
Instructions
In a medium bowl, whisk together flour, baking powder, and salt.
In electric stand mixer with paddle attachment or large bowl, blend granulated sugar and oil oil.
Mix in cocoa powder and blend well. Beat in eggs and vanilla.
Add flour mixture and combine. Cover dough and refrigerate overnight or freeze for 45 minutes
The following day, preheat oven to 350º. Line baking sheets with parchment paper or silicone liners.
Place powdered sugar in small mixing bowl.
Remove about a quarter of the dough from the refrigerator to work with and let the remaining dough chill.
Scoop dough into 1-inch balls. Roll in powdered sugar and place on baking sheet 2 inches apart.
Bake for 10-13 minutes until nearly set. They should be soft and appear slightly under-baked.
Cool on baking sheet for a few minutes then transfer to wire rack.
Store in airtight container then repeat process with remaining dough.