1/2 cup vegetable oil 3/4 cup unsweetened cocoa powder 1/4 cup (half of a stick) unsalted butter, melted and cooled 2 cups white granulated white sugar 4 large eggs 1 tablespoon pure vanilla extract 1/2 teaspoon instant coffee granules 2 teaspoons baking powder 1/2 teaspoon salt 2 cups white all-purpose flour 1 12 oz. bag of semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour Powdered sugar (enough to coat balls of dough – about 2 cups) In a large bowl, mix together vegetable oil, unsweetened cocoa powder, melted butter and white granulated sugar. Be sure that everything is well mixed. Next, add the 4 eggs, one at a time, stirring about 50 strokes between each addition. This is the easiest way of making sure each egg is completely combined into the batter. After the addition of the eggs, add the pure vanilla extract, instant coffee granules, baking powder and salt. Stir together until well combined. When everything is combined and the batter is thick and glossy, add the 2 cups of white flour all at once. Stir just until there are no white steaks in the batter – be very careful not to over mix the batter. Finally, gently fold in the all-purpose flour coated semi-sweet chocolate chips. Cover your bowl with a lid, plastic wrap or foil, and refrigerate AT LEAST 4 hours – or overnight. When ready to bake, preheat your oven to 320-degrees F. Line 2 large baking sheets with parchment paper, and pour your powdered sugar into a medium sized bowl. Using a tablespoon, (I used two regular sized cereal spoons), scoop the refrigerated dough into balls, place and roll them in the bowl with the powdered sugar, and place on prepared baking sheets. Bake them, one sheet at a time, in a preheated oven for exactly 14 minutes. Once baked, remove from oven and allow to cool slightly. TAKE IT STEP BY STEP…