Espresso Crinkles
Crispy on the outside and soft and chewy on the inside, featuring chocolate and espresso with a touch of vanilla.
Yield: 2 dozen cookiesPrep Time:
Cook Time:
Total Time:
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 | vegetable oil |
| 1 1/2 ounces | unsweetened chocolate, chopped |
| 1 teaspoon | instant espresso granules |
| 3/4 cup | packed brown sugar |
| 3 tablespoons | instant vanilla pudding |
| 1 1/2 teaspoons | vanilla extract |
| 1 | large egg |
Directions:
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, pudding, 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 (or put the dough in the freezer for 30 minutes.)
Preheat oven to 350°.
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.
Revised from Source: myrecipes.com
