Ingredients:

  • 1 cup (100g) unsweetened cocoa powder
  • 2 cups (400g) white granulated sugar
  • 1/2 cup (120ml) neutral vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (100g) granulated sugar (for coating)
  • 1 cup (120g) confectioners' sugar

Instructions:

  1. Prep the Base: In a large bowl, whisk together the 100g cocoa powder, 400g granulated sugar, and 120ml vegetable oil. Whisk until the mixture resembles wet sand.
  2. Emulsify the Eggs: Add the 4 eggs one at a time. Whisk vigorously after each addition until the batter is glossy and smooth.
  3. Flavor Addition: Stir in the 2 tsp of vanilla extract until fully incorporated.
  4. Sift and Fold: Sift the 250g flour, 2 tsp baking powder, and 1/2 tsp salt directly into the wet cocoa mixture.
  5. Mix Gently: Use a rubber spatula to fold the ingredients together until no white streaks remain. Note: Do not overmix or the cookies will become tough.
  6. Form the Balls: Scoop tablespoon sized portions (about 25g) of dough and roll them briefly in your palms to form a ball.
  7. The Double Coating: Drop each ball first into the bowl of 100g granulated sugar, rolling to cover completely.
  8. The Final Snow: Immediately drop the ball into the 120g of powdered sugar. Coat it heavily until no dark dough is visible.
  9. Arrange and Space: Place the balls 2 inches apart on parchment lined baking sheets.
  10. The Bake: Bake at 175°C (350°F) for exactly 10 minutes until the edges are set and the tops have crackled.