For the cookies:
- 120g cocoa powder
- 400g caster sugar
- 120ml vegetable oil
- 4 large, free range eggs
- 2 teaspoons vanilla extract
- 260g plain flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon salt
- 400g icing sugar (for coating)
In the bowl of an electric mixer fitted with the paddle attachment, mix together the cocoa powder, caster sugar and vegetable oil. Beat in eggs one at a time and mix until fully incorporated. Add in the vanilla and mix again.
- Add the flour, baking powder and salt to the wet ingredients ands mix until you get a thick batter. Place the bowl in the fridge for 3 hours or overnight.
- When you’re ready to bake the cookies line two baking sheets with baking parchment and preheat the oven to 170c fan.
- Take the dough out of the fridge and taking two tablespoons of the dough at a time, roll into a ball and place on the prepared sheets. Repeat until you’ve used all of your dough.
- Pour the icing sugar into a small shallow bowl and then roll each cookie dough ball in the sugar, making sure they’re fully coated in the icing sugar. Place back on the baking sheets ensuring each cookie is at least 2″ from its neighbour to allow for spreading.
- Bake in the preheated oven for 12-14 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
The recipe can be easily doubled if you want a larger batch.
Cookies keep for up to 5 days in an airtight container
Unbaked cookie dough balls can be frozen for up to 3 months. Simply allow to defrost and continue the recipe from step 5.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Cookies, Christmas, Chocolate, Crackle