Ingredients
Equipment
Method
Instructions
- Melt the chocolate and butter in a double boiler or microwave-safe bowl. Stir until smooth and let it cool slightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, Dutch-process cocoa powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar with the eggs. Using a whisk, beat until thick, pale, and slightly frothy.
- Pour the melted chocolate and butter into the egg mixture. Add the canola oil and vanilla extract, stirring until well combined.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; just ensure everything is combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking sheet with a silicone mat or parchment paper.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for longer storage, ensuring they are well-wrapped.
- To reheat, microwave for about 10-15 seconds.