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chocolate espresso crinkles

(1 rating)
Recipe by
Carol Matthias
Winfield, IL

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.

(1 rating)
yield 20 serving(s)
prep time 45 Min
cook time 30 Min

Ingredients For chocolate espresso crinkles

  • 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
  • 1 Tbsp
  • 3/4 c
    confectioners' sugar

How To Make chocolate espresso crinkles

  • 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.

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