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PdfFudgy chocolate cookies with a soft center, crisp edges, and a fragrant almond finish
⏱ Time
• Prep: 15 minutes
• Chill: 2 hours
• Bake: 10–12 minutes
• Total: ~2½ hours
🍪 Yield
• 20–24 cookies
⸻
🧾 Ingredients
• ½ cup neutral oil (or melted butter, cooled)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup unsweetened cocoa powder (Dutch-process preferred)
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• (Optional) ½ tsp espresso powder
For rolling
• ¼ cup granulated sugar
• ½ cup powdered sugar
⸻
Whisk oil and granulated sugar until smooth and glossy.
Add eggs, vanilla, and almond extract; whisk well.
Whisk in cocoa powder first, then stir in flour, baking powder, salt, and espresso powder (if using).
Cover and refrigerate dough at least 2 hours.
Preheat oven to 350°F / 175°C. Line baking sheets with parchment.
Scoop ~1½ tbsp dough. Roll in granulated sugar, then heavily in powdered sugar.
Bake 10–12 minutes, until puffed and crackled. Centers should look slightly soft.
Cool 5 minutes on pan, then transfer to rack.
👩🍳 Instructions
⸻
⭐ Notes & Variations
• Add ¼ cup mini chocolate chips for extra richness
• Replace 1 tbsp flour with almond flour for deeper almond flavor
• Sprinkle toasted sliced almonds or flaky salt after baking
• Store airtight up to 4 days