We actually made these cookies for Christmas one year because let’s be honest, everyone loves a Christmas crinkle cookie. However, this cookie will surprise you when you bite into it when you’re not expecting that delicious espresso taste. However, why do you have to ONLY make them at Christmas time?! Enjoy these tasty treats all year long whenever you need that “coffee”-fix!! They’re so soft, ooey, and gooey!! :) ENJOY!
Espresso Crinkles CookiesPrint Recipe
- 1 c all-purpose flour
- 1 and 1/4 c powdered sugar, divided
- 1/4 c unsweetened cocoa
- 1 and 1/4 tsp baking powder
- 1/8 tsp salt
- 5 and 1/4 tsp canola oil
- 1 and 1/2 oz unsweetened chocolate, chopped
- 1 tsp instant espresso granules
- 3/4 c packed brown sugar
- 3 tbsp light-colored corn syrup
- 1 and 1/2 tsp vanilla extract
- 2 large egg whites
Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl and stir with a whisk.
Add oil and chocolate to a small saucepan over low heat and cook until chocolate melts, stirring constantly.
Add espresso granules to saucepan and stir until blended; remove from heat.
Pour chocolate mixture into a large bowl; cool 5 minutes.
Then stir in brown sugar, syrup, and vanilla into chocolate mixture; finally add egg whites, stirring with a whisk.
Take flour mixture and add to egg mixture, stirring gently just until combined.
Cover; chill at least 2 hours or overnight.
Preheat oven to 350 degrees and roll dough into 1" balls and dredge balls into remaining 1/2 cup powdered sugar.
Place balls 2" apart on 2 baking sheets lined with parchment paper.
Bake for 10 minutes or until tops are cracked and almost set.
Cool cookies on pan 2 minutes or until set; remove from pan, then cool cookies on a wire rack.