Recipe: Espresso Crackle Cookies

Espresso Crinkles Recipe
Espresso Crackle Cookie
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


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 12 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.

Kathy Farrell-Kingsley, Cooking Light
DECEMBER 2008  Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


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