Instructions

1. In the bowl of stand mixer, and using the flat paddle attachment, beat together the sugar, oil, and vanilla extract until just combined. The mixture should be thick and gritty.
2. Add the eggs, one at a time. Beat for 1-2 minutes until the mixture looks pale and thick.
3. Slowly beat in the flour, cocoa powder, espresso powder (if using), baking powder, and salt.
4. Mix until the ingredients are well-combined. The mixture should be somewhat wet, more like a very thick cake batter than a normal cookie dough.
5. Scoop the mixture onto a large sheet of clingfilm and wrap it up firmly into a ball of dough.
6. Place the cookie dough in the fridge for at least 2 hours to firm up, but overnight is best.
7. When you are ready to bake the cookies, preheat the oven to 350°F (180°C).
8. Line a baking tray with baking paper.
9. Place the icing sugar (powdered sugar) into a small bowl.
10. Remove the cookie dough from the fridge.
11. Pinch off small pieces of dough and roll them into small balls the size of a walnut.
12. Place the balls of dough onto the baking tray, and space them apart by about 4 cm or 2 inches.
13. Roll each ball of dough in the icing sugar (powdered sugar) until they are thoroughly coated. It is important that there is plenty of icing sugar (powdered sugar) as some will melt into the cookie dough, but the excess icing sugar (powdered sugar) will form the nice powdered effect on the cookies.
14. Bake the cookies for 10-12 minutes, or until the cookies have risen and crinkled like in the photos.
15. Remove the tray from the oven and leave the cookies on the tray for about 5 minutes to firm up before transferring them to a wire rack to cool completely.