Who doesn’t love a good chocolate cookie? I mean really.
And by the way, if you were going to raise your hand there, I’m not sure we can be friends any more. Chocolate might as well be an essential food group. Or at least, it is to me.
These cookies are kick ass. They are crunchy AND chewy. And they are filled with luscious chocolate and, you guessed it, coffee. Chocolate and coffee pair so well together. It’s like slipping your hands into brand new gloves that fit perfectly. But I digress. Try these cookies out the next time you get a chocolate craving!
Coffee Chocolate Crinkles
Makes about 3 dozen
2 ounces semi-sweet chocolate, chopped
1/3 cup canola oil
1 tbsp finely ground coffee
2 tbsp light corn syrup
2 tspn vanilla extract
2 egg whites
1 cup flour
1 1/4 cups powdered sugar, divided in half
1/4 cup cocoa powder
1 1/4 tspn baking powder
3/4 cup brown sugar
a pinch of salt
This a a multi-step dough. So first we are doing to assemble the wet ingredients. Add the chocolate chunks and canola oil to a small sauce pan. Heat over low heat, until the chocolate is melted. Stir it constantly so it does not burn. When everything is melted, add the coffee grounds and stir well to combine. Take it off the heat. Transfer the chocolate to a big bowl and let it cool for 5 minutes.
Now we’ll get the dry ingredients together. Simply mix together the flour, sugars, cocoa powder, baking powder and salt.
When the chocolate has cooled, add the egg whites, vanilla and corn syrup and mix to combine. Now incorporate the dry ingredients with the wet and stir until just combined. Cover the dough and let it sit in the fridge for a minimum of 2 hours. This is really important for the texture of the cookies when they are done.
After 2 hours, preheat your oven to 350 degrees. Roll the dough into 1 inch balls. Roll the balls in the remaining powdered sugar and then lay them on a prepared baking sheet and flatten slightly. Make sure to leave enough room between them, as they will spread out quite a bit. Bake the cookies for 10-12 minutes, or until the tops look slightly “cracked.” Remove from the oven and let them sit on the baking sheet a few minutes before transferring to a cooling rack. These little babies will keep in an airtight container for about a week.