Ingredients

The following ingredients have 12 Servings
  • 1/4 cup (60 ml) oil ((vegatable or canola))
  • 1/3 cup (80 ml) evaporated milk
  • 1 cup (200 g) granulated sugar
  • 1/2 cup + 2 tablespoons (60 g) unsweetened cocoa powder
  • 1 teaspoon instant espresso coffee ((optional))
  • 1 teaspoon  (5 ml) pure vanilla extract
  • 1 cup (140 g) all-purpose flour
  • 2 teaspoons  baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (60 g) powdered sugar ((for coating the cookies))

Instruction

  • In a medium bowl, whisk together oil, evaporated milk, sugar, cocoa, instant coffee (if using), and vanilla until the sugar is dissolved and everything is well combined.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Add the flour mixture to the milk mixture and stir to combine.
  • Cover the dough with plastic wrap and refrigerate for at least 4 hours and up 2 days.
  • Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper.
  • Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar. Place 2 inches apart on the baking sheet.
  • Bake for 8 - 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.