chocolate espresso crinkles
(1 rating)
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
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4 ozbittersweet chocolate
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1/4 ccocoa, unsweetened
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1 1/2 Tbspinstant espresso
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1/2 call purpose flour
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1 tspbaking powder
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1/8 tspsalt
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4 Tbspbutter, softened
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2/3 cbrown sugar, firmly packed
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1egg
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1 Tbspmilk
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3/4 cconfectioners' sugar
How To Make chocolate espresso crinkles
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1Melt and cool bittersweet chocolate.
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2In a medium bowl, sift together cocoa, espresso, flour, baking powder and salt.
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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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4Gradually add flour mixture on low setting. Add in milk until just mixed in (don't overbeat).
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5Flatten dough into a disk, wrap in plastic wrap, and freeze until firm (about an hour).
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6Meanwhile, preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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