INGREDENT
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee or espresso powder
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
In a large bowl, whisk together sugar, cocoa powder, and instant coffee. Add the oil, eggs, and vanilla extract. Mix until well combined. - Combine Dry Ingredients:
In another bowl, whisk flour, baking powder, and salt. - Make the Dough:
Gradually add the dry mixture into the wet ingredients. Stir until a sticky dough forms. Chill dough in the refrigerator for at least 30 minutes. - Shape Cookies:
Scoop dough by tablespoonfuls and roll into balls. Roll each ball in powdered sugar to coat generously. - Bake:
Place on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes or until the tops are crackled and the edges are set. - Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tip: For a stronger mocha flavor, increase the espresso powder to 1.5 tablespoons.
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