Ingredients
- 2 cups (400 g) granulated sugar
- ¾ cup (177 ml) oil, (vegetable/canola)
- ¾ cup (60 g) cocoa powder, (I used dark cocoa)
- 4 large eggs
- 2 tsp vanilla extract
- 2 ⅓ cups (280 g) all-purpose flour, (stir, spoon, & level)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- ⅓ cup (40 g) powdered sugar, for rolling
Direction
- In a large bowl with an electric hand mixer, cream the sugar and oil. Add the cocoa. Mix well. Beat in the eggs and vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to wet mixture until combined thoroughly. Fold in the chocolate chips.
- CHILL the dough until firm enough to handle. About 1 hour in the freezer or 4+ hours in the refrigerator.
- Heat oven to 350 degrees Fahrenheit. Lightly grease cookie sheet or line with parchment paper or a silicone baking mat.
- Scoop dough into 2-inch balls (#30 scoop). Roll each ball in powdered sugar to coat. Place cookie dough balls a few inches apart on the prepared cookie sheet to allow room for spreading.
- Bake for 11-13 minutes. Do not over-bake. Let cookies rest on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
