Serves: 20
Dry Ingredients:
- All Purpose Flour – 1 cup
- Unsweetened cocoa powder – ½ cup
- Granulated sugar – ¾ cup
- Powdered sugar – 1 cup (for coating)
- Baking powder – 1 tsp
- Salt – ½ tsp
Wet Ingredients:
- Canola/ vegetable oil – ¼ cup
- vanilla extract – 1tsp
- eggs – 2 nos
Procedure:
- Pre-heat the oven at 350 degree F.
- Line the sheet pans with parchment paper.
- In a mixing bowl add granulated sugar and oil, beat until the mix is light and fluffy using hand mixer or stand mixer.
- Add one egg at a time (2 in total) to the sugar mixture mix and beat until it combined together along with tsp of vanilla essence.
- Meanwhile add all the dry ingredients in a bowl and slowly add the dry ingredients to the wet ingredient. Beat the mixture on medium-low speed until it is all combined together.
- Scoop out the cookie dough using the ice-cream scoop for even shape and roll the cookie ball on the powdered sugar to cover it completely with the powdered sugar.
- Place the sugar coated cookie balls over the parchment lined sheet pan 2 inch apart.
- Bake it for about 10 mins. Cool completely and enjoy the richness of chocolate cookie.
NOTE:
- If you are adding brown sugar then the cookie turns soft.
- For best result, keep the cookie dough in the refrigerate at least for 30 -45 mins before rolling them into cookie balls and baking the cookie
- ** those who are allergic to eggs you can use the fake eggs formula.
- Fake Eggs: 2 tblsp of water + 2 tsp of baking powder + 1 tsp of light cooking oil
- After baking and cooling down, store the cookie in an air tight container and you can keep it for 20 days
- This is one of the Best cookie for celebration and holidays.
