# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour (120 g)
02 - 1/2 cup unsweetened cocoa powder (45 g)
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar (200 g)
06 - 1/4 cup vegetable oil (60 ml)
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
→ Coating
09 - 1/2 cup powdered sugar (60 g)
# Directions:
01 - Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
02 - In a large bowl, beat granulated sugar with vegetable oil until fully incorporated. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
03 - Gradually add the dry mixture to the wet ingredients, mixing just until combined; dough will be sticky.
04 - Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Place powdered sugar in a shallow dish. Scoop tablespoon-sized portions of dough, roll into balls, then roll generously in powdered sugar to coat.
07 - Place coated dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until tops are cracked and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
