CHOCOLATE ESPRESSO CRINKLE COOKIES

1

Prep Time: 2 Hr 20 Mins

Cook Time: 10 Mins

Makes: 24

Ingredients

1 cup granulated sugar
6 Tbsp unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
½ cup unsweetened cocoa powder
2 tsp instant espresso powder
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp salt
½ cup confectioner’s sugar

Instructions

In a large bowl, cream together sugar and butter, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Sift in cocoa powder, espresso, flour, baking powder and salt to the bowl and stir until just combined. Cover with plastic wrap and refrigerate at least 2 hours.

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat.

Place confectioners’ sugar in a shallow bowl. Use a 1½” cookie scoop to form dough into balls. Roll balls in confectioners’ sugar and place on the prepared cookie sheet.

Bake 10-13 minutes, then allow to cool on the cookie sheet slightly before moving to a cooling rack.

Serve and store leftovers in an airtight container up to 5 days.

Nutrition Info

Total Fat 7 grams
Saturated Fat 4 grams
Cholesterol 45 mg
Poly Fat 0 grams
Mono Fat 2 grams
Sodium 90 mg
Total Carbohydrate 32 grams
Sugar 22 grams
Dietary Fiber 2 grams
Protein 2 grams
Vitamin A 60 mcg
Calcium 20 mg
Iron 2 mg
Vitamin D 0.2 mcg
Folate 20 µg
Choline 20 mg
Potassium 60 mg

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