Sprinkled with powdered sugar, these fudgy chocolate cookies look like they got caught in a snowdrift.
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1 - 2 dz.
unsweetened chocolate, melted and cooled
pure vanilla extract
confectioners’ sugar, for rolling
Step 1In large bowl, whisk together granulated sugar, oil, and chocolate. Whisk in 1 egg at a time, whisking until incorporated after each. Whisk in vanilla. Stir in flour, baking powder, and salt. Refrigerate until scoopable, at least 30 minutes.
Step 2Line 2 baking sheets with silicone baking mats or parchment paper.
Step 3Scoop 1-tablespoon mounds of dough and roll each into a ball. Place on prepared baking sheets, spacing 1 inch apart. Freeze 1 hour.
Step 4Heat oven to 350°F.
Step 5Roll each ball in confectioners’ sugar and return to same baking sheet. Bake, rotating pans and swapping positions, until balls are crackled and sugar coating is matte, 11 to 13 minutes.
Step 6Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
Stick-free save: Baking mats are your BFF when making batches—you’ll avoid washing pans over and over. Transfer cookies to a wire rack when ready, give the mat a wipe, and you’re good to go!
April (she/her) is the beauty director at Good Housekeeping, Prevention and Woman's Day, where she oversees all beauty content. She has over 15 years of experience under her belt, starting her career as an assistant beauty editor at GH in 2007, and working in the beauty departments of SELF and Fitness magazines.