Ingredients
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tbsp instant coffee or espresso powder
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together sugar, cocoa powder, and instant coffee.
- Add oil, eggs, and vanilla extract. Mix until smooth.
- In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
- Cover and chill the dough in the refrigerator for at least 2 hours (or overnight) to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, then coat generously in powdered sugar.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are cracked and set around the edges but still soft in the center.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Would you like a tip for storing or serving these?