WORDS OF WISDOM FROM RHODA, THE CAT
Kathleen just ate these at the Hoogterp Christmas gathering, and she thought they were so tasty that she chased down the recipe. But I wouldn't know... I never get to go anywhere. They brought the dog but left us here. Starving. They didn't even bring us a cookie.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1/2 cup veg oil
- 4 large eggs, room temp
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp espresso powder (not to be confused with ground espresso; find it in baking or spice aisle)
- 1/2 tsp salt
- 1 cup powdered sugar
- OPTIONAL: sub out 1/2 tsp of vanilla for 1/2 tsp mint extract and add some crushed candy canes to the powdered sugar
Equipment
- Large mixing bowl (with lid if you have it)
- Smaller mixing bowl
- Electric mixer
- Cookie sheet
- Whisk, Sturdy mixing spoon
- Parchment paper
- Cookie scoop (if you have one; otherwise just use a teaspoon and your fingers)
- Cooling rack
Instructions
- Beat together cocoa powder, sugar, and oil; use the paddle attachment on mixer or by hand with a wooden spoon. It will come together into a shiny, gritty, black dough-like-substanece.
- Add the eggs, one at a time, mixing for 30 seconds each. (I think I'd try the hand-held mixer on low here since I don't have a stationary one.) Then add the vanilla (and peppermint extract if going with that option) and mix thoroughly.
- In another bowl, whisk together flour, baking powder, salt, and espresso powder.
- Beat the dry ingredients into the cocoa-oil-egg mixture on low until just combined. Don't over-beat.
- Cover and chill teh dough for at least 4 hours or overnight.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Place powdered sugar (with crushed peppermint if you choose) in a wide bowl.
- Scoop blob of dough with cookie scoop or teaspoon and shape into 1-inch ball. Do several at a time and drop into the powdered sugar. Roll the balls in sugar and then drop onto parchment. (The dough will be quite sticky. It's not you. You might try oiling your fingers a bit.) You will likely get 12-16 cookies on each sheet.
- Bake for 10-13 minutes. Allow to cool for 1-2 minutes on sheet before moving to cooling rack.
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