- 36
Ingredients
- 2/3 c sugar
- 2 T vegetable oil
- 1 large egg
- 1 large egg white
- 1 oz unsweetened chocolate, melted and cooled
- 1 T instant espresso powder
- 2 t vanilla extract
- 1 c flour
- 1/4 c cocoa powder
- 1 t baking powder
- 1/4 t salt
- 1/2 c powdered sugar
Preparation
Step 1
Add sugar and oil to a med bowl. Beat with electric mixer on medium until combined. Add egg and egg white and beat until light and lemon colored. Blend in melted chocolate, espresso powder and vanilla. Set aside.
In another med bowl, sift together flour, cocoa powder, baking powder and salt. Gradually add to chocolate mixture, blending on low speed until just combined. Divide dough in half and scrape onto two pieces of waxed paper (dough will be soft). Wrap completely and freeze for at least 2 hrs or overnight.
Preheat oven to 350. Line two baking sheets with parchment paper and set aside. Place powdered sugar in a wide container. Working with one batch of dough at a time, pinch off several bits (about six at once to work quickly), roll into 1-in balls and drop into powdered sugar. Vigorously shake container to completely coat balls. Once all are coated, shake in sugar again (no dough should show through). Transfer to prepared baking sheets. Bake half of the cookies on top rack of oven for 7 mins or until they are cracked on top but still soft in the center.
Transfer to a wire rack to cool and repeat with remaining dough. Store in an airtight container.