1. Preheat and Prepare

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
• Prepare two shallow bowls: one with 1/4 cup granulated sugar and another larger bowl with the powdered sugar.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, chili powder, and instant coffee granules (if using). Set aside.

3. Make the Wet Mixture

• In another medium bowl, combine the sugar, cocoa powder, and vegetable oil. Blend with a hand or stand mixer on medium speed until the mixture resembles wet sand.
• Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.

4. Combine the Mixtures

• Gradually add the dry ingredients to the wet mixture, blending on low speed until just combined. Avoid overmixing to keep the cookies tender.

5. Chill the Dough

• Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 2 hours, or overnight, to make the dough easier to handle.

6. Shape and Coat the Cookies

• Scoop out 1-tablespoon portions of dough and roll them into balls with your hands.
• Roll each ball first in the granulated sugar, ensuring an even coating, then in the powdered sugar until generously covered.

7. Bake the Cookies

• Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Bake in the preheated oven for 10–12 minutes. The cookies should spread slightly and develop characteristic crackles on the surface.

8. Cool and Enjoy

• Remove the baking sheets from the oven and let the cookies rest for 2–3 minutes.
• Transfer the cookies to a wire rack to cool completely before serving.