Chocolate Espresso Crinkles

Carol Matthias

By
@cmatthias

Even my little boy loves these super chocolatey, rich cookies. They're the perfect addition to the cookie plate at the holidays.

A note on the instant espresso -- I've used the cheap brand at the supermarket (in the coffee aisle) and I've used the expensive Williams-Sonoma powder. Truth be told, they taste pretty similar. The quality of the chocolate is far more important.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

20

Prep:

45 Min

Cook:

30 Min

Ingredients

4 oz
bittersweet chocolate
1/4 c
cocoa, unsweetened
1 1/2 Tbsp
instant espresso
1/2 c
all purpose flour
1 tsp
baking powder
1/8 tsp
salt
4 Tbsp
butter, softened
2/3 c
brown sugar, firmly packed
1
egg
1 Tbsp
milk
3/4 c
confectioners' sugar

Directions Step-By-Step

1
Melt and cool bittersweet chocolate.
2
In a medium bowl, sift together cocoa, espresso, flour, baking powder and salt.
3
Cream butter and brown sugar until light and fluffy with mixer. Beat in egg until well combined. Mix in cooled melted chocolate.
4
Gradually add flour mixture on low setting. Add in milk until just mixed in (don't overbeat).
5
Flatten dough into a disk, wrap in plastic wrap, and freeze until firm (about an hour).
6
Meanwhile, preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
7
Shape dough into 1 inch balls. Pour confectioners' sugar into a bowl. Roll a few balls at a time into the sugar -- make sure they are completely coated in white.
8
Place balls on sheet about 2 inches apart. Bake about 12 to 14 minutes. The cookies will flatten and the white coating will crack (the cookies will be soft). Cool on a wire rack.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy