Monday, December 31, 2012

Espresso Crinkles

I've been working on my goals and resolutions for the new year

One of them is to experiment with more non-dessert recipes.   You know, entrees, soups, salads.  Things that you can (and should) be eating for lunch or dinner.    Today I commented on facebook that I was pretty sure that the socially acceptable window of eating cookies for breakfast was closing.   It seems a lot of my friends feel the same.

But it's only New Year's Eve Day.    There is still time to splurge before you dive into your vegetable-loving, gym-visiting, latte-skipping resolutions.   Every one knows that New Year's Day is your day to recover and get it all out of your system before everything really starts on January 2.

So here you go.  

What You Need

4.5 ounces all-purpose flour (about 1 cup) - I added another 1/4-1/3 of a cup for altitude
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 (or instant coffee) granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites

What You Do

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.

When it's time to bake:  Preheat oven to 350°.

Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets using your silicone baking mats.  Bake at 350° for 10 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.

Recipe Source:  Cooking Light

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