Chocolate Espresso Crinkles
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.
- 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
- 4 Tbsp
- butter, softened
- 2/3 c
- brown sugar, firmly packed
- 1 Tbsp
- 3/4 c
- confectioners' sugar
How to Make Chocolate Espresso Crinkles
- 1Melt and cool bittersweet chocolate.
- 2In a medium bowl, sift together cocoa, espresso, flour, baking powder and salt.
- 3Cream butter and brown sugar until light and fluffy with mixer. Beat in egg until well combined. Mix in cooled melted chocolate.
- 4Gradually add flour mixture on low setting. Add in milk until just mixed in (don't overbeat).
- 5Flatten dough into a disk, wrap in plastic wrap, and freeze until firm (about an hour).
- 6Meanwhile, preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
- 7Shape 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.
- 8Place 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.