Ingredients
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together cocoa powder, sugar, and oil until combined. Beat in eggs one at a time, then add vanilla extract and instant coffee. Mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir the dry ingredients into the cocoa mixture until fully combined. The dough will be sticky.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or overnight — this helps the cookies keep their shape and get a nice crinkle.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form and Coat: Scoop out heaping tablespoon-sized portions of dough, roll into balls, and generously coat each ball in powdered sugar.
- Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until cookies have puffed up and cracked.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Store in an airtight container for up to 5 days — they’re even better the next day!
Would you like a shorter version or storage tips for freezing?