Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp instant coffee (or espresso powder)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ¼ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
- In a large bowl, mix sugar and oil until combined. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry mixture into the wet mixture. Stir until dough forms (it will be sticky).
- Cover the bowl and refrigerate for at least 2 hours, or overnight, until the dough is firm enough to handle.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough and roll into a ball. Coat generously in powdered sugar.
- Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until the cookies have spread and cracked on top.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
✨ These cookies are soft, fudgy, with a rich mocha flavor and a beautiful crinkle top!
Do you want me to also add storage tips and variations (like adding chocolate chips or cinnamon)?