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