# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour (125 g)
02 - ½ cup unsweetened cocoa powder (45 g)
03 - 1 teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar (200 g)
06 - ¼ cup vegetable oil (60 ml)
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Coating
09 - ½ cup powdered sugar (60 g)
# Directions:
01 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until homogeneous.
02 - In a large bowl, beat sugar and vegetable oil until fully blended. Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract.
03 - Gradually add dry ingredients to the wet mixture, stirring until a sticky dough forms.
04 - Cover the dough and refrigerate for at least 30 minutes to firm up; chilling up to 2 hours enhances flavor and texture.
05 - Line the air fryer basket with parchment paper or a silicone liner to prevent sticking.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
07 - Place cookie balls in the air fryer basket, spacing them apart to allow air circulation; cook in batches if necessary.
08 - Cook at 325°F (165°C) for 7 to 8 minutes until cookies are set and the characteristic crackled tops appear.
09 - Let cookies cool in the air fryer basket for 5 minutes before transferring them to a wire rack to cool completely.
