INGREDENT
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp instant coffee or espresso powder
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar (for coating)
Instructions
- In a large mixing bowl, combine the cocoa powder, sugar, and vegetable oil. Mix until a thick paste forms.
- Add in the eggs one at a time, mixing well after each. Stir in vanilla extract and instant coffee/espresso powder until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until fully combined.
- Cover the dough and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
- Place the dough balls on the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the cookies are cracked and set around the edges but still soft in the center.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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