Ingredients:

  • 1 cup all-purpose flour (125g)
  • ½ cup Dutch-processed cocoa powder (50g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup vegetable oil (60ml)
  • 2 large eggs
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • ½ tsp espresso powder
  • ¼ cup granulated sugar (50g) for coating
  • ½ cup powdered sugar (60g) for coating

Instructions:

  1. Whisk the dry base. Combine the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl until the color is a uniform dusty chocolate. Note: Sifting the cocoa here prevents lumps in the final dough.
  2. Beat eggs and sugar. In your mixer, beat the 3/4 cup granulated sugar and eggs on medium high until the mixture is pale and slightly thickened.
  3. Incorporate fats and flavors. Stream in the vegetable oil and vanilla extract until the liquid is smooth and emulsified.
  4. Combine the components. Slowly add the dry ingredients to the wet until no streaks of white flour remain. Note: Don't overmix; stop as soon as the dough comes together.
  5. Execute the long chill. Cover the bowl tightly with plastic wrap and refrigerate for 4 hours until the dough is firm and scoopable.
  6. Prepare the coating station. Place the remaining granulated sugar in one small bowl and the powdered sugar in another to create an assembly line.
  7. Shape the dough. Scoop 1 tablespoon portions and roll them into smooth balls until they are about the size of a walnut.
  8. Apply the double coat. Roll each ball first in granulated sugar, then immediately in a thick layer of powdered sugar until no dark dough is visible.
  9. Arrange for baking. Place balls 2 inches apart on a prepared tray until the sheet is evenly filled.
  10. Bake and set. Bake at 350°F (180°C) for 10 minutes until the cracks have formed and the edges are set. Note: The centers will still look soft; they firm up as they cool.