Ingredients
Units
Scale
- 4oz (1/2 Cup) Unsalted Butter, softened to room temperature
- 1/2 cup (100 Grams) Granulated Sugar
- 3/4 cup (150 Grams) Light Brown Sugar
- 1oz (2 tablespoons) Neutral Oil, I use Avocado Oil or Vegetable Oil
- 1 Teaspoon Pure Vanilla Extract
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 219 grams (1 3/4 Cup) All-Purpose Flour
- 75 grams (3/4 Cup) Dutch-Process Cocoa Powder
- 2 Teaspoons Cornstarch/ Cornflour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Espresso Powder
- 1/2 Teaspoon Salt
- 100 grams (1/2 Cup) Granulated Sugar, for rolling
- 60 grams (1/2 Cup) Confectioner’s Sugar, for rolling
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the butter and sugars for three minutes, until it gets nice and fluffy. Add in the oil and vanilla extract then mix for another minute to get it all combined. Make sure to scrape down the bowl so everything is evenly combined. Add the whole egg and mix to combine, again scraping the bowl, add the egg yolks. Mix until fully combined, again scrape down the sides of the bowl to make sure its all distributed evenly.
- In a medium bowl sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, espresso powder and salt
- Slowly add the dry ingredients to the wet mixture, mix until just combined. Cover the bowl with plastic wrap and chill the dough for at least 2 hours or up to 4 days.
- When ready to bake preheat the oven to 350F/180C. In a small but deep bowl add the powdered sugar and the granulated sugar in a separate bowl. Using a medium cookie scoop, scoop 1.5 tablespoons of cookie dough, then roll together and roll in the granulated sugar then in the powdered sugar, I like to pat the powdered sugar on to really ensure a thick layer of powdered sugar stays on. Place cookies on a baking sheet two-three inches apart and bake for 9-11 minutes until cookies are just set. Set the cookie sheet on a wire rack to cool for 5 minutes. Store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
