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Prep Time
10 mins
Total Time
4 h 30 m
Makes
24

Ingredients

1 cup
all-purpose flour, sifted
250 mL
1 tsp
baking powder
5 mL
1/2 tsp
salt
2 mL
1/2 cup
cocoa powder
125 mL
1/3 cup
canola or vegetable oil
75 mL
1 tbsp
ground coffee such as Sensations Colombia Cartegena Medium
15 mL
Roast Ground Coffee
1/2 cup
sugar
125 mL
1/2 cup
firmly packed brown sugar
125 mL
2
eggs
1 tsp
vanilla extract
5 mL
1/4 cup
icing sugar
60 mL

Method

Step 1
Whisk together flour, baking powder and salt until blended; set aside. In another large bowl, use electric mixer to beat together cocoa powder, oil and ground coffee until combined. Beat in both sugars. Add first egg; beat in completely. Add second egg and vanilla; beat in completely. Stir in dry ingredients just until blended. Cover dough; chill 4 hr. (or overnight).
Step 2
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Using a tablespoon measure, scoop dough into heaped spoonfuls (the dough will be sticky). Roll into balls then roll in icing sugar to coat; shaking off excess. Place balls on prepared baking sheets about 2 in. (5 cm) apart.
Step 3
Place sheets on top and bottom-third oven racks, switching racks and rotating sheets halfway through baking. Or use the middle rack and bake cookies one sheet at a time, rotating sheet halfway through baking. Bake cookies 6 to 8 min. (total bake time) until surfaces begin to crack. The interior of the cookies will look molten. Transfer cookies to wire rack to cool completely. Store in airtight container up to 3 days or freeze up to 1 month.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per (1 cookie) :
Calories:
80
Fat:
2 g
Carbs:
14 g
Fibre:
1 g
Sugar:
9 g
Cholesterol:
15 mg
Protein:
1 g
Sodium:
40 mg