Chocolate Crinkle Cookies

Method

1. In a large bowl, whisk together cacao powder, sugar, eggs, vanilla extract, instant coffee, oil and salt until smooth and well combined.
2. Add the flour and baking powder, then fold until just combined into a thick, sticky dough.
3. Cover and refrigerate for at least 6 hours, or overnight – this makes the dough easier to handle and improves texture.
4. Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
5. Roll the chilled dough into walnut-sized balls, then roll generously in icing sugar to coat.
6. Place on the prepared tray with space between each cookie.
7. Bake for 15 minutes until the cookies have spread and cracked on top, but are still soft in the centre.
8. Let cool on the tray for a few minutes, then transfer to a wire rack. The cookies will firm up as they cool.