Mise en Place Cookie Dough

• In a medium bowl, combine the flour, baking powder, and salt, then set aside.
• Melt the chocolates in the microwave on 50% power for 1 minute, or melt over a bain marie or directly on the stovetop of you have a very low setting. Let cool, but keep fluid.

• In a mixing bowl (either for a stand mixer or hand held one), measure 2 cups of sugar, oil, and corn syrup. Set aside.
• Crack the eggs, egg yolk, and vanilla into a small bowl and set aside (See How to Separate Eggs for details).

• Measure 1/2 cup granulated sugar onto a plate or a wide mouth bowl and set aside.
• Measure 1 cup of confectioners sugar onto a plate and set aside.

Assembling the Cookie Dough

• Beat together the sugar, oil and corn syrup to blend.

• Beat in the eggs and vanilla.
• On low speed, beat in the melted chocolate, then the flour and other dry ingredients.
• Transfer the cookie dough to a smaller bowl and cover with plastic wrap.

• Refrigerate the dough for a minimum of 30 minutes, a few hours or overnight.

BAKE THE COOKIES

• Preheat the oven to 325F/163C 20 minutes before baking.
• Line two baking sheets with parchment or a baking liner and set aside.
• Roll the dough into 1″ inch (3.8 cm) balls. Or weigh each ball to be 28 grams for same size cookies.

• Roll each cookie dough ball lightly in granulated sugar first.

• Then, roll a very heavy layer of confectioners sugar. By rolling in granulated sugar first, the confectioners sugar will not disappear and will stay on the surface better.

• Arrange cookies 2 inches (5 cm) apart on the sheet. They spread a great deal while baking.

• Bake at 325F for 12-16 minutes. For crisper cookies, bake the maximum duration.

• Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.

• Store in an airtight container for about one week at room temperature.