espresso crinkles

December’s arrival signals the beginning of the Christmas season – a time to deck the halls and embrace holiday baking. I love to gift neighbors and friends with festive boxes full of sweet edible delights like these espresso crinkles. The pillowy chocolate cookies are laced with instant espresso and a touch of Kahlua for a pronounced chocolate-espresso explosion. I love the fun crackled appearance, and the dough freezes well – simply thaw, then roll into balls and bake whenever gift-giving inspiration strikes! To put you in the spirit, I’m offering a holiday baking supplies giveaway – enter by 5 pm tomorrow!

Espresso Crinkles
Adapted from Cooking Light
1 cup flour
1 cup powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 tsp baking powder
1/8 tsp salt
5 tsp canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 tsp instant espresso granules
1/2 cup packed brown sugar
2 Tbsp light corn syrup
1 tsp Kahlua
1/2 tsp vanilla extract
2 large egg whites
3 Tbsp water

Whisk together flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl. Combine oil and chopped chocolate in a small saucepan over low heat; stirring constantly, cook until chocolate melts. Add espresso granules and stir until dissolved. Remove from heat; pour chocolate mixture into a large bowl and cool 5 minutes.

Add sugar, corn syrup, Kahlua, and vanilla to chocolate mixture; stir until combined. Whisk in egg whites. Add flour mixture to egg mixture, stirring just until combined. Drizzle water over mixture and stir gently to bring dough together. Cover and refrigerate 2 hours or overnight (or wrap dough well and freeze).

Preheat oven to 350°F and line two baking sheets with parchment paper. Lightly flour hands and form 1-inch balls of dough; roll in remaining 1/4 cup of powdered sugar. Place two inches apart on prepared baking sheets and bake, rotating pans halfway through, for 10 minutes or until tops are cracked and almost set. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Yield – 24 cookies (serving size: 1 cookie)
Calories – 80
Carbs – 15

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