Get some burst of energy from these coffee and chocolate flavored crinkles. Instant espresso powder adds depth of flavor to classic chocolate crinkles. Here is an easy dessert recipe for Mocha Crinkles.
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
Combine flour, 3/4 cup powdered sugar, unsweetened cocoa, baking powder, and salt in a medium bowl. Stir with a whisk.
In a small saucepan, stir together oil and chocolate over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to melted chocolate mixture and 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.
Preheat oven to 350°.
Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar and place 2 inches apart on 2 baking sheets lined with parchment paper. Bake 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.