This recipe was so confusing. I quickly realized though it’s just different than any other cookie I have ever made. When I made it, I thought something was wrong, because you have to roll it in balls, but how can you do that…it was like brownie batter!? It has to go in the refrigerator and so I realized it may be a truffle consistency. I was right. If you have a good sturdy cookie scoop use it. If not, don’t bother. You’ll end up breaking your scoop. Yes…I learned the hard way. I was so aggravated, because I LOVE my scoop. However, I bought it at Michael’s on clearance. It isn’t one of the high tech fancy shamancy never gonna break kind though. For $2.00 you can’t pass that deal up though. I think I’ve decided I really want to focus on redoing my kitchen. I have a passion for buying antique type kitchen things….i.e. bowls, plates, and so forth. I have a really old punch bowl and I LOVE that bowl. I also have an egg plate that’s from the 50’s or 60’s and I love that plate too. I just really am in awe of those kinds of things. It even spreads to photos. I have an antique photo frame fetish. I love it.
So….I’ve kept forgetting to post this, but I’m getting close to 100 followers. This is such a huge milestone. I’m so happy. Thank you guys!
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons baking powder
1.2 teaspoon salt
3/4 cup powdered sugar
Mix together cocoa, granulated sugar, and oil in a bowl. Beat in eggs 1 at a time, then stir in vanilla. Combine flour, baking powder, and salt in another bowl. Stir into cocoa mixture. Cover and chill for at least 4 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Put powdered sugar in a bowl. Form a rounded tablespoons dough into 1 inch balls. Roll in powdered sugar and arrange 1 1/2 inches apart on a prepared cookie sheet. Bake cookies, 1 sheet at a time, in middle of oven until puffed and dry, about 12 minutes. Let stand 2 minutes on sheet before transferring to wire racks to cool, about 15 minutes.