Delicious Vanilla Chocolate Cookies Recipe

In a mixing bowl, whisk the **egg** with a pinch of salt until well blended. Then, add in the **sugar** and whisk on high speed until it reaches a thick consistency.

Add **vanilla**, and **vegetable oil** to the egg mixture, continuing to whisk until everything is combined.

In another bowl, combine the **cocoa powder** and **baking powder** with the **flour**. Sift these dry ingredients together to ensure even distribution.

Add the flour mixture to the egg mixture. Stir gently until the batter is smooth and **well combined**. Avoid overmixing.

Chop the **chocolate** into small pieces and fold it into the mixture until evenly distributed. The dough will be somewhat sticky, which is normal.

Gather the dough into a ball and wrap it in plastic wrap or place it in a ziplock bag. **Important:** The dough will be a bit liquid, which is okay. Do not add extra flour. Refrigerate for at least an hour. After resting, the dough will firm up, making it easier to work with.

After an hour, remove the dough from the fridge. Divide it into small pieces, rolling each piece into a ball. Keep in mind that the cookies will **expand** significantly during baking, doubling or tripling in size.

If desired, sprinkle the cookie balls with **powdered sugar** before baking. Place them on a baking tray lined with parchment paper, leaving enough distance between each ball to allow for spreading.

Bake the cookies in a preheated oven at **180 degrees Celsius (356 degrees Fahrenheit)** for about **15-20 minutes**. Keep an eye on them to avoid over-baking.

Store the cookies in an airtight container once cooled. They taste best fresh from the oven when they are still **moist** and soft.

I particularly enjoy these cookies straight out of the oven when they are soft and fluffy. As they cool, they become drier but will have a pleasant texture reminiscent of gingerbread!