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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Espresso Crinkles Recipe

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This recipe for Espresso Crinkles is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 ¼ cups powdered sugar, divided
¼ cup unsweetened cocoa
1 ¼ tsp baking soda
⅛ tsp salt
5 ¼ tsp canola oil
1 ½ oz unsweetened chocolate, chopped
1 tsp instant espresso/coffee granules
¾ cup packed brown sugar
3 Tbsp light-colored corn syrup
1 ½ tsp vanilla extract
2 large egg whites
Directions:
Directions:
1. Spoon flour into dry measuring cups; level with a knife.
2. Combine flour, ¾ cup powdered sugar, cocoa, baking powder, and salt in a medium bowl. Stir with a whisk.
3. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly.
4. Add espresso granules to pan; stir until blended. Remove from heat.
5. Pour chocolate mixture into a large bowl; cool 5 minutes.
6. Stir in brown sugar, syrup, and vanilla.
7. Add egg whites, stirring with a whisk.
8. Add flour mixture to egg mixture, stirring gently just until combined.
9. Cover and chill at least 2 hours or overnight.

1. Preheat oven to 350º.
2. Roll dough into 1-inch balls.
3. Dredge balls in remaining ½ cup of powdered sugar.
4. Place balls 2 inches apart on 2 baking sheets lined with parchment paper.
5. Bake for 10 minutes or until tops are cracked and almost set.
6. Cool cookies on pan 2 minutes or until set.
7. Remove cookies from pan and cool on a wire rack.

 

 

 

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