This time of year, the oven is pretty much always cranking with fresh cookies. While I love a good baking spree, overly complicated recipes usually get in the way of skiing all day; when in doubt, simplify.
These chocolate olive oil cookies are a holiday favorite, easy to stir together with a fork in one bowl (the true dirtbag test), and are incredibly tender and chewy after few hours of chilling in the fridge. Not to mention they're sturdy enough to hang out in a ski jacket pocket all day.
Make a double batch and share with family and friends for the holidays!
1/2 cup cocoa powder
1 cup white sugar
1/4 cup olive oil
2 large eggs
2 tsp. vanilla
1 cup all-purpose flour (or 50/50 all-purpose and whole wheat)
1 tsp. baking powder
3/4 tsp. salt
1/4 cup powdered sugar for dusting
Mix cocoa powder and sugar in a medium bowl, then stir in olive oil.
Whisk in eggs and vanilla.
Add dry ingredients (except powdered sugar) and stir until well mixed.
Cover bowl and refrigerate for at least 3-4 hours.
Preheat oven to 350°F and pour powdered sugar into a deep plate.
Roll dough into 1 Tbsp. balls and roll in powdered sugar until fully coated.
Space cookies at least 2" apart on baking sheet.
Bake for 10 minutes. They will seem soft and uncooked, but cookies will harden up when they cool, so don't be tempted to over bake!