Hands On:

15 minutes

Total Time:

51 minutes

Serves:

Ingredients

2 cups Hy-Vee granulated sugar
¾ cup Hy-Vee baking cocoa
¼ cup instant espresso powder
¾ cup Hy-Vee vegetable oil
4 Hy-Vee large eggs, room temperature
1 tbsp Hy-Vee vanilla extract
2 cups Hy-Vee all-purpose flour
2 tsp Hy-Vee baking powder
½ tsp Hy-Vee salt
1 cup Hy-Vee mini semisweet chocolate baking chips
½ cup Hy-Vee powdered sugar

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Preparation

Stir together sugar, cocoa, and espresso powder in a medium bowl. Stir in oil until smooth. Stir in eggs, one at a time, and vanilla.

Whisk together flour, baking powder, and salt; stir into cocoa mixture until combined. Stir in chocolate chips. Cover and chill at least 4 hours.

Preheat oven to 350°. Line cookie sheets with parchment paper. Roll dough into 1½-inch balls. Roll in powdered sugar to coat. Place 2 inches apart on prepared cookie sheets.

Bake for 10 to 12 minutes or until edges are firm and cookies no longer appear wet. Cool 1 minute on cookie sheets. Transfer cookies to wire racks to cool completely.

Nutrition Facts

Serving Size: 1 cookie

Serves: 36

Amount Per Serving
Calories:		150
% Daily Value*
Total Fat: 7g		9%
	Saturated Fat: 1g
	Trans Fat: .5g
Cholesterol: 20mg		7%
Sodium: 70mg		3%
Total Carbohydrate: 22g		8%
	Dietary Fiber: 1g	4%
	Sugars: 16g	32%
Protein: 2g		4%