Chocolate Crinkle Cookies Recipe in 4 Hours

Instructions:

1. In a medium bowl, combine the 125g flour, 50g cocoa, 1 tsp baking powder, 0.5 tsp espresso powder, and 0.25 tsp salt until no streaks remain.
2. In a separate large bowl, beat the 150g granulated sugar and 60ml vegetable oil together, then add the 2 eggs one at a time, followed by the 1 tsp vanilla.
3. Gradually fold the dry ingredients into the wet mixture using your spatula until a thick, shiny dough forms. Stop as soon as the flour disappears to avoid overworking the gluten.
4. Cover the dough and chill in the refrigerator for at least 4 hours, or even overnight.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Use your scoop to form 24 balls (about 2.5cm or 1 inch each). Roll each ball between your palms until smooth.
7. Roll each ball first in the granulated sugar until covered, then immediately drop it into the powdered sugar and roll until it is heavily coated. Do not shake off the excess!
8. Place the balls 5cm (2 inches) apart on the sheets. Bake for 10 minutes until the surface has shattered and the edges feel slightly firm to the touch.
9. Let the cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack.