Servings: about 20 cookies
Ingredients:
· 125 gr flour
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 45 gr cocoa powder
· 200 gr sugar
· 115 gr vegetable oil
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 tablespoon lemon zest
· 60 gr powdered sugar (use more if you need to)
Instructions:
1. Into a bowl, combine sugar, cocoa powder, oil, vanilla extract, eggs and lemon zest. Whisk until the mixture is well combined and smooth.
2. In a separate bowl, combine flour, baking powder and salt.
3. Add the flour mixture into the cocoa mixture. Stir to combine.
4. Cover the dough with some plastic wrap and refrigerate for at least 3 hours. Best is overnight. (I usually like my dough softer for fudgier cookies.)
5. Preheat the oven to 180 C.
6. Line your baking tray with parchment paper.
7. Scoop dough with an ice cream scoop and roll into balls. It's easier to roll them with wet hands.
8. Into a bowl add powdered sugar. Roll each ball into the powdered sugar until well covered.
9. Place cookies on the baking tray, leaving enough space between each of the cookies.
10. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
11. Allow cookies to cool completely before removing from the tray.
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