Crispy Cocoa Cookies

Step 1

Preheat your oven to 300F, setting the racks in the upper and lower thirds of the oven.

Step 2

Line 2 half-sheet pans or cookie sheets with parchment.

Step 3

Fill a pie plate or a small bowl with some granulated sugar. Set aside.

Step 4

In a medium bowl, whisk together flour and baking soda.

Step 5

In a large microwave-safe bowl, melt the butter for 1 minute. Whisk until completely melted. If it still hasn't completely melted after a couple of minutes of whisking, microwave again for 15-20 seconds. You just don't want the butter to be so hot that it cooks the egg whites.

Step 6

Whisk in the sugar, oil, instant coffee, corn syrup, vanilla, and salt. The instant coffee may not completely dissolve, but it will mix in evenly in the next steps, so worry not.

Step 7

Thoroughly whisk the egg whites in last.

Step 8

Add the cocoa powder and whisk until completely moistened and evenly combined.

Step 9

Dump in the flour mixture and mix in with a silicone spatula until completely combined.

Step 10

Allow the dough to sit for about 5 minutes to make it easier to work with.

Step 11

Scoop level tablespoons of dough, and drop into the bowl of sugar.

Step 12

Roll so the balls are completely coated in granulated sugar, and place them 12 to a pan, on your half-sheet pans or cookie sheets.

Step 13

Bake for 16-18 minutes, switching racks and rotating pans halfway through the baking time.

Step 14

Cookies are done when the edges are crisp and the tops are firm.

Step 15

Let cookies cool on pans for 3-5 minutes before transferring to cooling racks to cool completely.

Step 16

Repeat with the remaining dough.

Step 17

Let cookies cool completely, and store in a tightly-sealed container at room temperature for up to 5 days.