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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | unsweetened cocoa powder | 1 1/2 | cup | sugar | 1/2 | cup | oil, canola | 4 | large | eggs | 2 | teaspoons | vanilla extract | 2 | cups | all-purpose flour | 2 | teaspoons | baking powder | 1 | teaspoon dry | Coffee, instant, regular, powder | 1/2 | teaspoon | salt | 1 | cup | confectioner's sugar | 1 | teaspoon dry | Coffee, instant, regular, powder |
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Steps
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Sequence
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Step
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| | 1 | Whisk together flour, baking powder, salt and (optional) coffee. Set aside. | | 2 | Beat together cocoa powder, granulated sugar, and oil until it comes together in a black, sticky, gritty sort of dough. | | 3 | Add eggs, one at a time to cocoa mixture, mixing for about 30 seconds each. Add the vanilla and beat thoroughly. | | 4 | Beat the dry ingredients into the cocoa/egg mixture. Do not overmix. | | 5 | Cover and chill for at least four hours, preferably overnight. | | 6 | Preheat oven to 350" and line two baking sheets with parchment. Place the confectioners sugar in a wide bowl. | | 7 | Use a small scoop or rounded teaspoon to get clumps of the chilled dough and roll into 1" balls.
Roll the balls in the confectioners sugar and place on baking sheets(12-16 per sheet). | | 8 | Bake at 350''''for 10 - 12 minutes. Allow to cool for a minute or two before transferring to a wire rack to cool completely. |
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