Double Chocolate Espresso Crinkles
Adding instant espresso or instant coffee helps richen the flavor of the chocolate, and with double chocolate, everyone will like them twice as much.
Servings and Ingredients
|2 c.||Hy-Vee granulated sugar|
|¾ c.||Hy-Vee baking cocoa|
|4 tbsp.||instant espresso powder|
|¾ c.||Hy-Vee vegetable oil|
|4||Hy-Vee large eggs|
|1 tbsp.||Hy-Vee vanilla extract|
|2 c.||Hy-Vee all-purpose flour|
|2 tsp.||Hy-Vee baking powder|
|½ tsp.||Hy-Vee salt|
|1 c.||Hy-Vee mini semisweet chocolate chips|
|½ c.||Hy-Vee powdered sugar|
- In a medium bowl stir together sugar, cocoa and espresso powder. Stir in oil until smooth. Stir in eggs, one at a time, and vanilla. In a separate small bowl, combine flour, baking powder and salt; stir into cocoa mixture until combined. Stir in chocolate chips. Cover and chill at least 4 hours.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into 1½-inch balls. Roll in powdered sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake for 10 to 12 minutes or until edges are firm and cookies no longer appear wet. Cool 1 minute before removing to a cooling rack. Store in an airtight container.
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrates: 22g
- Protein: 2g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Holiday 2012.