Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso.
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
How to Make It
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.
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 lined with parchment paper. 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.
Didn't have time to chill 2 hours, so I put the dough in the freezer about 30 minutes, and it works just fine. These are really delicious and beautiful to look at. A little prep work, but very simple to make. A child might enjoy rolling the balls and coating them in powdered sugar. I only needed 1/4 cup powdered sugar, by the way. When they're finished in the oven, they will still seem soft, but they crisp in the 2-minute cool-down after removal from the oven.
I made these exactly as the recipe states, including weighing out the flour, and found them to be so-so. The first batch came out very flat and not too attractive. I rolled the second batch in granulated sugar instead of powdered sugar which gave them a better appearance. They tasted okay, had a pleasing chewy texture, but didn't wow me. I prefer CL's Chewy Molasses Cookies!
They were really easy and are super tasty! I hadn't got any instant espresso so I just added a bit of espresso and used a bit less eggwhite. Most reviews say you can't taste the coffee but mine have a distinct espresso flavor. I'm sure that I will make them again
Have made these several times over the years. My mom has a similar cookie recipe that she makes during the holidays that are better - but also much higher in fat and calories. My only sub is to use 1 whole egg instead of the 2 egg whites. Very family friendly. Definitely a keeper recipe. But who can seriously only eat 1?
These cookies are THE BEST I have ever made. They're better than brownies (family agrees). I used 2 tsp of instant coffee instead of two, and I can definitely taste the coffee flavor. Planning to make a second batch today.
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