Ingredients
2 cups granulated sugar
34 cup vegetable oil
34 cup cocoa, unsweetened
4 eggs
2 teaspoons vanilla
2 13 cups all-purpose flour
2 teaspoons baking powder
12 teaspoon salt
1 cup powdered sugar
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Food-grade cocoa butter for chocolate work and coating
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Food-grade cocoa butter for chocolate work and coating
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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in a large bowl, stir together sugar and oil; i use a wooden spoon. add cocoa, blending well. beat in eggs and vanilla. stir together flour, baking powder, and salt; add to cocoa mixture, blending well. cover and refrigerate until dough is firm enough to handle, usually overnight. dough has the consistency of soft fudge. heat oven to 350 degrees. grease cookie sheets or line with parchment paper. spray a#50 cookie scoop (the 2 tbles size) with pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar. keep dough in fridge between batches. place cookies about 2 inches apart on prepared cookie sheet. bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled. place cookies on wire racks and cool completely. recipe does not seem to double well; dough comes out too soft.