1. Make the Chocolate Base

In a large bowl, whisk together:

• Cocoa powder

• Granulated sugar

• Vegetable oil

Whisk for a full minute for the smoothest, non-grainy cookies.

2. Add Eggs & Vanilla

Add eggs one at a time, whisking well after each addition.
Stir in the vanilla.
The mixture should look glossy and brownie-like.

3. Mix Dry Ingredients

In another bowl, whisk together:

• Flour

• Baking powder

• Salt

This helps your cookies rise evenly.

4. Combine Wet & Dry

Add the dry ingredients to the chocolate mixture gradually.
Switch to a spatula and mix until just combined.
Do not overmix.

5. Chill the Dough (Important!)

Cover the bowl and refrigerate for at least 3 hours, or overnight for the best flavor and cracks.

The dough must be very cold before baking.

6. Prep for Baking

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.

7. Shape & Coat the Cookies

Scoop 1 tablespoon of dough and roll into balls.

Roll each ball in:

1. Granulated sugar (optional but recommended)

2. Powdered sugar (thick coating)

This gives the cookies that bright, snowy look.

8. Bake

Place balls 2 inches apart.
Bake for 10–12 minutes.
The edges should be set, but the centers should still look soft — they’ll firm as they cool.

9. Cool & Enjoy

Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.