The richness of chocolate and coffee. Approximately 3 dozen cookies
- ½ cup plus 2 tsp coconut oil (can use butter, but this adds to distinct flavor)
- 2 cups sugar
- 4 eggs
- ½ tsp salt
- 2 tsp. baking powder
- 2/3 cup unsweetened dark cocoa
- 1-1 ½ tsp instant coffee (one individual packet)
- 2 tsp vanilla
- 2 cups flour
- ½ cup granulated sugar in a bowl
- 1 cup powdered sugar in a shallow bowl
Cream together oil, cocoa, coffee granules and sugar, then blend in eggs, one at a time, and vanilla. Beat until creamy.
Sift flour and baking powder. Add gradually to creamy mixture, beating on medium until all flour is blended in. Mixture will be stiff, but sticky. Refrigerate, covered for several hours, until dough can be handled. Form walnut-sized balls and roll first in granulated sugar, then in powdered sugar to coat. Granulated sugar helps keep powdered sugar from being absorbed during cooking.
Preheat oven to 350 degrees. Place cookies on greased cookie sheets, two inches apart. Cookies will spread a little. Bake 10-12 minutes. Don’t undercook. Cookies should cool to be crisp on the outside and soft on the inside.
Adapted by Sunni Jeffers, December 14, 2010.