• White Sugar | 1416 | 2 cups
• Cocoa Powder | 66036 | 1 cup
• Oil | 117989 | ½ cup
• Eggs | 126542 | 4
• Vanilla Extract | 67825 | 3 tsp
• Bob’s Red Mill Unbleached White All-Purpose Flour | 65219 | 2 cups
• Bob’s Red Mill Baking Powder | 67912 | 2 tsp
• Salt | 58415 | ¾ tsp
• Powdered/Icing Sugar | 9793 | ½ cup

1.In a medium bowl, combine granulated sugar, cocoa powder and oil. Add eggs one at time, beating well after each addition. Add vanilla.

2.In a separate bowl, whisk together flour, baking powder and salt. Add to the sugar-cocoa mixture a little at a time, stirring well. Cover and chill for 4 hours or overnight.

3.Line two baking sheets with parchment paper and set aside. Place granulated and powdered sugars in two small bowls, and preheat oven to 350°F.

4.Scoop dough into 1-inch balls and roll in granulated and then powdered sugars, before placing 2 inches apart on prepared baking sheets.

5.Bake for 10–12 minutes, until edges are set and the centers are soft, but not raw. If needed, remove baking sheets midway through baking and tap sharply on a countertop to encourage crinkling.

6.Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in layers of parchment in airtight containers.