Espresso Crinkles

I can only condone baking these cookies a dozen at a time because they are addictive.  If they are around, I have two before breakfast.  Proceed with caution.

1 cup flour
1 1/4 tsp baking powder
1/8 tsp salt
1 1/2 ounces chocolate chips
2 tablespoons vegetable oil
1 1/2 – 2 tablespoons espresso granules (depending on how much you like espresso taste)
1 1/2 tsp vanilla extract (paste if you have it)
3/4 cup dark brown sugar
1/4 cup powdered sugar
1 egg

Preheat oven to 350. Melt chocolate and oil in a pan on low, constantly stirring. Take off heat. Add espresso granules and vanilla.   Add brown sugar and mix until the batter resembles coarse sand.Combine the flour, baking powder and salt while mixture cools a bit. Add egg to the chocolate mixture.

Stir until smooth.  Fold in flour.

Stir until only just combined.  Overworking the batter wouldn’t be good. The cakey texture is the best thing about this cookie.

Once the batter is combined,

chill in the fridge for at least two hours.  Once chilled, roll into 1″ balls and dredge in powdered sugar.

Shake off excess or they will be too sweet.  Place 2″ apart on a parchment lined sheet tray.  Sprinkle with more espresso powder if desired.

Bake at 350 for 10-12 minutes until the tops begin to set.

These cookies are loose and need the carryover heat to set.  Leave them on the sheet tray until cool.

Portion out two at most and walk far away from the sheet tray.  They are about 132 calories per cookie and 3.6g of fat, and you will eat all twelve if they are near enough at hand.

Maybe that’s just me.


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