Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil or avocado oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (for rolling)
- 1/3 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside shallow bowls of granulated and powdered sugar for rolling.
- In a mixing bowl, combine cocoa powder, 3/4 cup granulated sugar, and oil. Mix until smooth.
- Add eggs and vanilla extract, mixing until well combined.
- Stir in baking powder, salt, and flour until a thick dough forms.
- Using a cookie scoop, form 1 1/2-inch dough balls. Roll each ball lightly in granulated sugar, then generously in powdered sugar.
- Place coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes until tops are cracked and edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To boost chocolate flavor, add 1 tablespoon espresso powder to the dough.
- Chilling the dough is not required, making this a quick cookie recipe.
- Roll in granulated sugar before powdered sugar for an extra-defined crinkle.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
