Chocolate Espresso Crinkle Cookies

Photo by Anthony S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

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

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). Dough will be very soft. 5. Flatten soft dough into a disk, and wrap in plastic wrap. 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. MAKES 20 COOKIES

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