If you want, you can jazzify these cookies in a number of ways. Add some cinnamon to confectioner's sugar. Roll the cookies around in colored sprinkles or sugars.
For something a little more exotic, pulse the confectioner's sugar in a food processor with 2 teaspoons of Earl Grey, chai tea, or matcha powder.
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
1 Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
2 Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
3 Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
4 Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not overbeat.
5 Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.
6 Roll dough into balls, roll into powdered sugar, place on cookie sheet: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl.
Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands.
Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet).
7 Bake: Bake at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.