Description
When the weather turns chilly and the holidays draw near, my kitchen fills with the scent of sugar, spice, and something deeply chocolatey.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons instant espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for coating)
Instructions
In a bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt.
In a large mixing bowl, whisk together the sugar and oil until combined. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually stir the dry ingredients into the wet mixture until a soft dough forms. It will be sticky.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
Place coated dough balls on the baking sheet about 2 inches apart. Bake for 10 minutes, or until the cookies have puffed and cracked. Let cool for 5 minutes on the tray before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Freeze unbaked dough balls (without powdered sugar) for up to 3 months
- Bake directly from frozen—just add 1–2 minutes to the baking time
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 25 small cookies
- Calories: 95
- Sugar: 8g
- Fat: 4g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
Keywords: Coffee Cookies Recipe