Monday, December 15, 2008
Chocolate and espresso combine to make a tasty, chewy cookie.
yield: 2 dozen
1 cup flour
1 1/4 cups powdered sugar, divided
1/4 cup cocoa
1 1/4 tsp baking powder
1/8 tsp salt
5 1/4 tsp canola oil
1 1/2 oz unsweetened chocolate, chopped
1 tsp instant espresso granules
3/4 cup brown sugar
3 Tbsp corn syrup
1 1/2 tsp vanilla
2 egg whites
1. 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. 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 just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350°.
3. Roll dough into 1-inch balls. Roll balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 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.