If you like brownies, then you’ll love these cookies. The texture is not as fudgy as a brownie, but the flavor is spot-on. These are surprisingly light and very addictive. Just ask my daughter and husband. Between the three of us, we inhaled just under a dozen.
Another nice thing about this recipe is that it makes 48 cookies so there’s plenty to send off to work or swap in a cookie exchange. Please note: you should make the dough the night before to give it ample time for chilling.
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup unsweetened cocoa powder (spoon into measuring cup)
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup powdered sugar
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl beat together the sugar and oil with a hand mixer. Mix in cocoa powder. Add in eggs and vanilla and blend well.
- Add flour mixture and combine until fully incorporated. Cover dough with plastic wrap and chill overnight.
- The next day preheat the oven to 350 degrees. Place parchment paper on a baking sheet.
- Take dough out of fridge and scoop 1/4 of it out and into a small bowl. Put the large mixing bowl back in the fridge to keep the dough from getting too sticky.
- Pour 3/4 cup of powdered sugar into a small bowl.
- Scoop about a Tablespoon of dough and roll it into a ball using your hands.
- Drop the ball into the powdered sugar and roll it around until coated.
- Repeat these steps until you have 12 powdered sugar-coated balls on your cookie sheet. It should look like snowballs.
- Bake for 13 minutes in the oven. Allow cookies to cool for a few minutes before transferring to a cooling rack.
- Store in an airtight container for up to a week.