A new Christmas cookie favorite. It is crunchy on the outside and surprisingly moist chocolate cake in the middle.
Prep Time4 hrs 15 mins
Cook Time10 mins
Servings: 15 people
- 1 cup cocoa powder
- 2 cups white sugar
- ½ cup vegetable oil
- 4 ea eggs
- 1½ tsp vanilla extract
- ¼ tsp almond extract
- 2 cups All Purpose Flour
- 2 tsp baking powder
- ½ tsp salt
- 3/4 cup powdered sugar
In a stand mixer fitted with a paddle, beat cocoa powder, sugar, and vegetable oil
Beat in eggs and vanilla and almond extracts
In a separate bowl, mix together flour, baking powder and salt.
Slow add the dry ingredients to the wet ingredients. Batter will be thick
Cover batter with plastic wrap and refrigerate for 4 hours
Preheat oven to 350 degrees
Place powdered sugar in a bowl
Shape batter into 1 inch balls. Roll in powdered sugar
Arrange 2 inches apart on ungreased cookie sheet
Bake for 10-12 min
Remove from oven and let rest on the counter for 5 minutes
Cool completely on wired rack
I used olive oil instead of vegetable oil because it was the only one I had on hand.
I also used unbleached All Purpose flour. I am not sure if this has anything to do with how cakey the cookie came out but it is worth a try.