chocolate espresso crinkles
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.
prep time
45 Min
cook time
30 Min
method
---
yield
20 serving(s)
Ingredients
- 4 ounces bittersweet chocolate
- 1/4 cup cocoa, unsweetened
- 1 1/2 tablespoons instant espresso
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter, softened
- 2/3 cup brown sugar, firmly packed
- 1 - egg
- 1 tablespoon milk
- 3/4 cup confectioners' sugar
How To Make chocolate espresso crinkles
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Step 1Melt and cool bittersweet chocolate.
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Step 2In a medium bowl, sift together cocoa, espresso, flour, baking powder and salt.
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Step 3Cream butter and brown sugar until light and fluffy with mixer. Beat in egg until well combined. Mix in cooled melted chocolate.
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Step 4Gradually add flour mixture on low setting. Add in milk until just mixed in (don't overbeat).
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Step 5Flatten dough into a disk, wrap in plastic wrap, and freeze until firm (about an hour).
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Step 6Meanwhile, preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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