Crinkle cookies

Ingredients

• 1 cup unsweetened cocoa powder
• 1½ cups white granulated sugar
• ½ cup vegetable oil
• 4 eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp espresso powder (optional)
• 1 cup icing sugar

Directions

1. Beat the cocoa powder, sugar, and vegetable oil together in a stand mixer with the paddle attachment (or by hand) until it forms a shiny, dark dough.
2. Add the eggs one at a time, mixing for 30 seconds each. Add the vanilla and beat until fully incorporated.
3. In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
4. Add the dry ingredients to the chocolate mixture and mix on low until just combined. Do not overbeat.
5. Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Preheat the oven to 180°C and line two baking sheets with parchment. Place the icing sugar in a wide bowl. Roll teaspoon-sized portions of dough into 2.5cm balls, coat in icing sugar, and space evenly on the sheets (12–16 per sheet).
7. Bake for 10–12 minutes. Cool on the sheets for a couple of minutes before transferring to a wire rack.