Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant coffee or espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ¼ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, coffee powder, baking powder, and salt. Set aside.
- Make Wet Mixture: In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly thickened.
- Combine: Gradually stir the dry ingredients into the wet mixture until a sticky dough forms. Cover and chill for 30 minutes (this helps with easier rolling and prevents spreading).
- Shape Cookies: Scoop tablespoon-sized amounts of dough, roll into balls, and generously coat each in powdered sugar.
- Bake: Place on prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, or until cookies have crinkled and are set around the edges but still soft in the center.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips:
- For extra mocha flavor, increase the coffee powder to 1½ tablespoons.
- Add chocolate chips for a gooey center.
- Store in an airtight container for up to 5 days.
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