Gather the ingredients - * Flour * Sugar * Cocoa powder * Baking powder * Eggs * Vegetable oil * Butter * Chocolate
– Combine flour, sugar, cocoa powder, and baking powder in a large bowl. – In another bowl, whisk together the eggs and vegetable oil.
Add the butter to a small saucepan set over medium heat. Allow it to melt, then add the chocolate and whisk until it is all smooth and melted.
– Slowly whisk the chocolate mixture into the egg mixture (don't add the chocolate all at once or you'll scramble the eggs). – Once all of the chocolate has been added, whisk the wet ingredients until they are fully combined.
Add the wet ingredients to the dry ingredients and fold them together, mixing until combined.
– Transfer the mixture to the fridge to chill for 15 minutes. – While the dough chills, preheat your oven to 375 degrees F. – Once the dough has chilled, scoop the dough out onto a parchment lined baking sheet (I used a 1/4 cup cookie scoop to make sure all of the cookies were the same size). – Press the cookies down slightly to create a disc.
Bake the cookies for 14-16 minutes.
Allow the cookies to cool completely and then transfer them to an airtight container and store at room temperature for up to three days.
Full recipe at mildlymeandering.com