1 cup unsweetened cocoa powder
1 ½ cup granulated sugar
½ cup vegetable oil
1 tablespoon instant espresso powder
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
4 eggs
2 cups all purpose flour
1 ½ cups powdered sugar
Using an electric mixer, beat the cocoa powder, sugar,
oil, instant coffee granules, cinnamon, baking powder, and salt together until
well combined.
Beat in the vanilla and eggs, then scrape the bowl.
Slowly add in the flour. The dough will look like brownie batter.
Refrigerate for 1-2 hours until firm enough to roll by
hand.
Preheat the oven to 350 degrees F and line baking sheets
with parchment paper.
Roll the dough into 1 inch balls, then place each ball in
a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet.
Space the ball at least 3 inches apart.
Bake for 10-12 minutes. Cool completely on the baking
sheets before moving.
Yield: 4 dozen cookies
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