Chocolate Crinkle Cookies

Over a sheet of parchment paper, sift flour, baking powder, cocoa powder, instant coffee, kosher salt and set aside.

In a mixing bowl, add vegetable oil, sugar, mint extract, vanilla extract and use a whisk (or mixer) to combine. Add in the eggs. Lift up the parchment paper of dry ingredients and funnel it into the mixture.  If you are using a mixer funnel dry ingredients slowly with mixer set on low speed.  Mix until just combined. Chill the dough for 3 hours.

Preheat your oven to 375ºF. Using a 1 ounce scoop (#30 disher), scoop the dough onto a baking sheet lined with parchment paper. This recipe should yield about 12 to 15 scoops.