- 5
- 210 mins
- 270 mins
Ingredients
- 4 ounces unsweetened chocolate, finely chopped
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup powdered sugar
Preparation
Step 1
Place the chocolate and oil in a small saucepan over low heat, stirring occasionally, until the chocolate has melted and the mixture is smooth, about 4 minutes. Remove from heat and set aside to cool slightly. Sift together the flour, baking powder, and salt into a medium bowl; set aside. Place the sugar and the chocolate-oil mixture in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined (the texture will be sandy), about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the vanilla and the eggs one at a time, letting each completely incorporate before adding the next, about 2 1/2 minutes total. Stop the mixer and scrape down the sides of the bowl and the paddle. On low speed, add the flour mixture and mix until just incorporated, stopping once to scrape down the sides of the bowl and paddle, about 1 minute. (The dough will be runny like batter.) Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate the dough until firm, at least 2 hours or overnight. Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with silicone baking mats or parchment paper; set aside. Place the powdered sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon), drop them into the sugar, and roll until completely coated. Place 15 of the balls 2 inches apart on the prepared baking sheets. (Chill the remaining dough.) Bake for 5 minutes, then rotate the sheets from front to back and top to bottom. Bake until the edges of the cookies are set but the tops are still a little soft, about 5 minutes for soft, chewy cookies or 7 minutes for crisp cookies. Transfer the cookies to a wire rack and cool completely. Let the baking sheets cool completely before repeating with the remaining dough (you can use reuse the parchment). The cookies can be stored in an airtight container for 3 to 4 days.