Ingredients
Equipment
Instructions
Prepare the Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the oil, 3/4 cup granulated sugar, and vanilla. Add eggs one at a time, beating until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Cover and refrigerate the dough for at least 4 hours to ensure a thick, soft cookie texture.
Shape and Bake
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls. Roll first in granulated sugar, then heavily in powdered sugar until bright white.
- Place on sheets 2 inches apart. Bake for 10-12 minutes until the surface shatters into a crackle pattern.
- Cool on the sheet for 5 minutes, then move to a wire rack to finish setting.
Notes
Roll in granulated sugar first to prevent the powdered sugar from dissolving.
Ensure the dough is properly chilled or the cookies will spread too thin and lose the crackle effect.
Ensure the dough is properly chilled or the cookies will spread too thin and lose the crackle effect.
