Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 4 hours & 25 minutes
Servings: 20 or more cookies
300 g. all-purpose flour
2 tsp. baking powder
1 tsp. salt
150 g. coconut oil melted / any vegetable oil
1 Tbsp. NEKTAR espresso powder
100 g. dutch processed cacao powder
1 tsp. vanilla extract
300 g. sugar
4 large eggs
We begin by shifting our ingredients for mix 1 and leaving it aside.
In a small bowl we combine the ingredients of mix 2 until the vanilla, cacao and NEKTAR espresso powder are dissolved into the oil.
In another larger bowl we beat the ingredients of mix 3 until the sugar and eggs are fluffy and doubled in size.
We later add mix 2 and beat everything together until the mixture is creamy and light.
Next we gently fold in mix 1 taking great care to fold in the flour evenly without overworking the dough.
Cover the dough and let it cool in the fridge from 3-4 to overnight.
When the dough is chilled is time to form our cookies.
Preheat the oven to 170º C.
Form around 20 or over, round cookie balls and roll in powdered sugar until they are covered and later place sparsely on a pan lined with parchment, leaving 4 cm between the cookies.
We bake the cookies for 13-15 minutes, they should be somewhat soft.
When they are ready, we take them out of the oven and let them rest for 10 minutes before removing them from the pan and letting them cool down completely.
We keep them in an airtight container for week or more.