Espresso Crinkles

Espresso Crinkles

Espresso Crinkles

Unsweetened chocolate and instant espresso powder give depth of flavor to these sophisticated cookies. A dredge in powdered sugar before baking ensures sweetness, and also gives them a unique cracked surface and snow-covered look.

Reviewer swimkev gave these cookies the highest 5-star rating: "I made these for a cookie exchange and they are outstanding! No modifications, and they came out looking just like the photograph. Highly recommend."

Ingredients:

4.5 ounces all-purpose flour (about 1 cup)

1 1/4 cups powdered sugar, divided

1/4 cup unsweetened cocoa

1 1/4 teaspoons baking powder

1/8 teaspoon salt

5 1/4 teaspoons canola oil

1 1/2 ounces unsweetened chocolate, chopped

1 teaspoon instant espresso granules

3/4 cup packed brown sugar

3 tablespoons light-colored corn syrup

1 1/2 teaspoons vanilla extract

2 large egg whites

Preparation:

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350°.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.