Cookie-Candy Post Day 3- Giant Espresso Crinkles
 
adapted from Martha Stewart
Ingredients
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 4 teaspoons instant espresso
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter
  • ⅔ cup packed light-brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet chocolate, melted and cooled
  • 1 tablespoon milk
  • Confectioners' sugar, for coating
Instructions
  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about ½ cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2011/12/09/cookie-candy-post-day-3-giant-espresso-crinkles/