What you need,
1 cup all-purpose flour
½ cup cocoa powder
1 tsp. baking powder
¼ tsp. salt
¾ cup sugar
¼ cup vegetable oil
2 large eggs
1 tsp. vanilla extract
¾ cup mini chocolate chips
1 cup icing sugar
Into a large bowl sift together the flour, cocoa powder,
baking powder and salt.
In the bowl of a stand mixer, fitted with the paddle
attachment beat the sugar and vegetable oil together until combined. Add the
eggs one at a time until the mixture gets light in color and fluffy.
With the mixture on low, add the dry ingredients a little at
a time until totally incorporated. Add
the chocolate chips and mix just until combined.
Cover the dough with plastic wrap and stash in the fridge
for at least 2 hours up to 24 hours.
When you are ready to bake the cookies, heat the oven to 350
degrees. Line your baking sheet with
parchment or a silpat mat.
Scoop the dough by the heaping tablespoon and roll into a
ball. Roll each ball in the icing sugar to coat well.
Place the cookies on the prepared baking sheet and cook for
10 minutes until the cookies edges are crisp and the center is just set.
Let the cookies cool on the pan for 5 minutes then transfer
to a wire rack to cool completely.
Eat as many as you can right away… then put the rest into an
airtight container for eat over the next couple days, or stash them in the
freezer for a delicious snack later!
Jen of My Tiny Oven
