Espresso Crinkles
Ingredients
-
4.5 ounces
all-purpose flour (about 1 cup)
-
1 1/4 cups
powdered sugar, divided
-
1/4 cup
unsweetened cocoa
-
1 1/4 teaspoons
baking powder
-
1/8 teaspoon
salt
-
5 1/4 teaspoons
canola oil
-
1 1/2 ounces
unsweetened chocolate, chopped
-
1 teaspoon
instant espresso granules
-
3/4 cup
packed brown sugar
-
3 tablespoons
light-colored corn syrup
-
1 1/2 teaspoons
vanilla extract
-
2
large egg whites
Preparation
- 1. Weigh or lightly spoon flour into dry measuring cups; level
with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking
powder, and salt in a medium bowl; stir with a whisk. Combine oil and
chocolate in a small saucepan over low heat; cook until chocolate melts,
stirring constantly. Add espresso granules to pan; stir until blended.
Remove from heat. Pour chocolate mixture into a large bowl; cool 5
minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites,
stirring with a whisk. Add flour mixture to egg mixture, stirring gently
just until combined. Cover; chill at least 2 hours or overnight.
- 2. Preheat oven to 350°.
- 3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup
powdered sugar; place balls 2 inches apart on 2 baking sheets lined with
parchment paper. Bake at 350° for 10 minutes or until tops are cracked
and almost set. Cool cookies on pan 2 minutes or until set; remove from
pan. Cool cookies on a wire rack.
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