Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup confectioners’ sugar (for the coating)
Directions:
- In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set the mixture aside.
- In a medium bowl or using a stand mixer, combine the oil and sugars at medium-low speed until well combined. Add the vanilla extract and eggs one at a time, beating until fully combined.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Note that the dough will have a sticky consistency.
- Place dollops of the dough onto parchment paper and roll it into a log shape. Refrigerate the log overnight.
- Preheat your oven to 350°F (175°C). Line a half sheet baking pan with parchment paper or a silicone mat and set it aside. Pour confectioners’ sugar into a shallow plate.
- Remove the cookie dough log from the refrigerator. Slice the dough into 1/4-inch thick cookies.
- Roll each cookie into the confectioners’ sugar until completely coated. Place the coated cookies 2 inches apart on the lined baking sheet. Repeat until all the dough is used, potentially baking in batches if needed.
- Bake the cookies for 10-12 minutes until they are just set. They might feel soft to the touch and appear slightly underbaked, but they will firm up as they cool. Lightly tap the baking sheet on the counter.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely. Enjoy your Chocolate Snowballs once cooled!
