Ingredients
Equipment
Method
- Instructions
- In a large bowl, stir together the sugar and vegetable oil until well combined.
- Add the cocoa powder and instant espresso. Stir until smooth and fully blended.
- Mix in the eggs and vanilla until the batter becomes glossy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually stir the dry mixture into the chocolate mixture until just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place powdered sugar in a small bowl.
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls.
- Roll each ball in powdered sugar until fully coated.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are set and tops are crackled.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Notes
Notes
For bold flavor, use high-quality cocoa and freshly opened espresso powder. Don’t skip the chilling—it ensures beautiful crinkles and less spreading. Substitute instant coffee for espresso if needed. Store in an airtight container for up to 5 days or freeze for up to 3 months.
For bold flavor, use high-quality cocoa and freshly opened espresso powder. Don’t skip the chilling—it ensures beautiful crinkles and less spreading. Substitute instant coffee for espresso if needed. Store in an airtight container for up to 5 days or freeze for up to 3 months.