-
-
Whisk together the flour, baking powder and salt in a medium bowl. Set aside.1 cup all-purpose flour,1 teaspoon baking powder,½ teaspoon salt
-
In the bowl of a stand mixer or large mixing bowl, add the granulated sugar and canola oil and beat at medium to medium high speed until combined and smooth.1 cup granulated sugar,⅓ cup canola oil
-
-
Add in the unsweetened cocoa powder and espresso powder (if using). Mix until completely combined, scraping down the sides of the bowl as needed.⅔ cup unsweetened cocoa powder,½ teaspoon espresso powder
-
Next, add in the vanilla extract and the eggs, one at a time, beating until the mixture is smooth and combined.2 large eggs,1 teaspoon vanilla extract
-
Mix in the flour mixture gradually, in two or three batches on low speed just until combined. Make sure to scrape down the sides of the bowl between each addition.
-
Transfer the dough to an airtight container or cover the bowl with plastic wrap and chill for at least four hours or until firm enough to handle. Dough can also be chilled in the freezer for an hour or more.
-
Preheat the oven to 350℉. Line a large baking sheets with parchment paper or silicone baking met and set aside.
-
Place the powdered sugar in a small, shallow bowl.½ cup powdered sugar
-
Scoop 1 ½ tablespoons of the cookie dough and use your hands to roll into balls. Gently roll the balls in the powdered sugar until completely coated and place on the prepared baking sheet about 2 inches apart.
-
Bake the cookies for 10 to 12 minutes. Do not over bake! Let the cookies sit on the baking sheet for two to three minutes before transferring to a wire rack to cool.
-
ADVERTISEMENT
