350 grams flour
100 grams sugar
60 grams butter
40 grams dark cocoa powder
75 ml (5 tablespoons) vegetable oil
75 ml (5 tablespoons) milk
2 eggs
2 teaspoons baking powder
2 teaspoons vanilla extract
Beat the softened butter, vanilla and sugar for a few minutes, until light and fluffy. Add the eggs, one at a time, beating really well after each. Sift the cocoa powder, add it to the butter batter, and beat until completely smooth. Switch to a wooden spoon or a spatula, pour in the oil and blend really well, then do the same with the milk. Sift the flour and baking powder, add it to the cocoa batter and blend it first with a wooden spoon, then with your hands.
Using a small cookie scoop, take out portions of dough, roll into balls and place them on a cookie sheet lined with baking paper. Gently flatten the top of each cookie, then use a fork and press them into a cross-hatch pattern. Bake them in a preheated oven, at 180˚C (350˚F), for 10-12 minutes. Serve with strong tea or coffee. Yields 30 cookies.
