My son made a batch of these for his girlfriend’s birthday; they were a great hit! (They’re still young, so he got a kiss on the cheek.) ^_^
The most tedious part of the recipe is rolling the cookie dough in one’s palm to make a ball. If you have a small ice cream scoop though, some of that mess is mitigated.
I prefer using butter to vegetable oil because it gives that richer, more decadent flavour; you can substitute with melted margarine or coconut oil if you prefer, but bear in mind that the latter will affect the taste.
- 2 1/2 cup sifted all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 c unsweetened Dutch cocoa powder
- 1 tbsp instant coffee powder
- 1 1/3 c raw sugar packed
- 1 c melted butter (can substitute with vegetable or canola oil)
- 4 large eggs
- 1 tbsp vanilla extract
- 2/3 c icing sugar or more
- Sift together all dry ingredients except the coffee powder and salt.
- In a separate bowl, beat together all wet ingredients, plus the coffee and salt. Make sure they are thoroughly combined.
- Make a well in the dry ingredients and pour the wet ingredients into the dry. With either a paddle attachment or a silicone spoon, stir together until a dough is formed, and all the dry ingredients are thoroughly mixed in.
- Cover with cling wrap and put in the fridge for four hours to overnight.
- Prepare a bowl filled with the icing sugar. Using a small spoon, or rolling out the dough into logs, make 1 inch balls of dough (or 2 inch balls.)
- Roll the dough balls in icing sugar and place on a lined baking tray, about 2 inches apart.
- Bake in a preheated oven at 180 degrees centigrade / 350 degrees F, for 10 to 12 minutes. Do not overbake, or you lose the chewy texture of the cookies! (For 2 inch balls, about 15 minutes.)
- Cool for about 10 minutes on tray before removing. Cookies should be a somewhat cakey texture, chewy, but not falling apart. Excellent slightly warm, or with tea or coffee.