A flavourful, festive treat!
These are the most wonderful cookies. Not too sweet, fragrant with coffee and chocolate and ever-so-pretty with their dusting of icing sugar. That dusting is part of their magic – by rolling the dough balls first in granulated sugar, the powdered sugar adheres much better, even after baking. These cookies freeze beautifully too, which was a good thing for me because I had to hide them for fear I’d eat the whole batch in one day. One other tip – I chose to make this recipe without butter as I have a number of friends who cannot have dairy; the cookies’ flavour and texture is still fabulous BUT you can certainly substitute butter! Be sure not to overbake these cookies as you want them soft and brownie-like in the centre. And for those who have asked: you can most likely find espresso powder in your local grocery store or specialty food shop.
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white granulated sugar
- 1/2 cup vegetable oil or softened margarine
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup powdered (icing) sugar
- Combine the flour, baking powder and salt in a small bowl and set aside.
- Put the cocoa powder, first quantity of granulated sugar, vegetable oil or margarine, vanilla and espresso powder in a large bowl. With a stand mixer or an electric mixer, beat until fluffy and well blended.
- Add the eggs, one at a time, mixing for one minute after each addition.
- Add the flour mixture to the cocoa mixture and beat on low speed until just blended, scraping down the sides of the bowl once. The mixture will resemble brownie batter.
- Cover the dough with plastic wrap and put in the freezer for one hour, or in the fridge for 4 – 12 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar and the powdered sugar in two bowls.
- Using a cookie scoop or two teaspoon, scoop the chilled dough and roll into 1 inch balls with your hands. Work quickly so the dough does not warm up too much.
- Roll the balls first in the granulated sugar, then in the confectioner’s sugar. Place two inches apart on the cookie sheets.
- Bake for 8 minutes. Allow to cool for two minutes before before transferring to cooling racks.
Makes four dozen cookies.