A super simple cookie that's light and airy and delicious. This one needs a little time to set up in the refrigerator before baking though, so while it's not the cure for an immediate cookie craving, it's a great recipe to keep at hand for all those future cookie cravings.
- 2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup canola oil
- 4 ounces unsweetened chocolate, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup confectioners sugar
Melt your chocolate. The easiest way is quick, 20-second blasts in the microwave, mixing the chocolate up between each go. You don't want it to scorch, after all.
Then, in the bowl of your stand mixer, or in a bowl with a hand mixer, combine the oil, chocolate, and sugar and blend on medium speed. Blend until well incorporated. Add the eggs one at a time with the mixer running, and then add the vanilla. You'll want to scrape the sides of the bowl as necessary.
Next, add the dry ingredients and mix on slow until well incorporated, just a few minutes tops. The dough will be thick and sticky.
Wrap the dough in plastic wrap or a sealable bag and chill in the refrigerator for at least a couple hours. Overnight is best, though. I understand if that's too long, though.
When you're ready to bake, pre-heat your oven to 350 and line your baking sheet with some parchment paper.
Put your 1 cup of confectioners sugar into a shallow bowl. Portion out the dough into approximately 1" balls and set aside. After you've portioned the dough, roll the dough balls into the confectioners sugar getting them well coated and place on your baking sheet. I prefer to portion first then cover in sugar, as it gives the sugar less time to absorb into the dough.
Bake for 10-12 minutes. Those two minutes matter! 10 minutes will give you a soft and chewy cookie, and 12 minutes will give you a much crispier cookie. Allow the cookies to cool completely on a cooling rack before serving.
They'll last 3-4 days in an airtight container.
Now I will say you can experiment with this recipe a bit. You can use unsweetened chocolate and it'll be great, but you don't have to, as long as you adjust how much chocolate and sugar you use to compensate. A 60% dark chocolate is 40% sugar, so to keep the overall amount of cocoa and sugar the same, you'd use about 6.5 ounces of chocolate and about 1 and 2/3rds cups sugar. It doesn't have to be precise, just be mindful of the sugar content of your chocolate if you do deviate from the recipe. Experiment with this one, though! Have fun! Make a delicious, chocolatey mistake in your kitchen!