Ingredients:

  • 4 ounces (115g) unsweetened chocolate, chopped
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar, for rolling

Instructions:

  1. Gently melt the chocolate and butter together using a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  2. In a mixing bowl, cream together the melted chocolate mixture, sugar, and vegetable oil until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This is crucial!
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Place the powdered sugar in a shallow bowl. Roll the chilled dough into 1-inch balls. Generously coat each ball with powdered sugar.
  8. Place the sugared dough balls onto the prepared baking sheets, leaving space between each cookie.
  9. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Don't overbake!
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.