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Midnight Espresso Crinkles
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Prep Time:
1 hour 40 minutes
Total Time:
1 hour 40 minutes
Sparkling mocha cookies with sugar coating for an added touch of magic.
Ingredients:
  • 6 oz unsweetened baking chocolate, cut into small pieces
  • 3/4 cup butter or margarine, softened
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tablespoons instant coffee or espresso coffee granules
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup dark chocolate chips (from 12-oz bag)
  • 1/4 cup decorator sugar crystals
Instructions:
  • Microwave the baking chocolate in a small microwave-safe bowl uncovered on High for 1 minute. Stir, then continue microwaving for 1 more minute, stirring every 15 seconds until the chocolate is melted and smooth.
  • In a large bowl, use an electric mixer on medium speed to combine butter, oil, granulated sugar, and brown sugar until light and fluffy. Add melted chocolate and eggs, and mix until well blended, scraping the bowl occasionally.
  • Begin by combining the coffee granules with water in a small bowl until dissolved. Incorporate the coffee mixture and vanilla into the batter and mix until fully combined. Gradually add in the flour, baking powder, and salt on low speed. Gently fold in the chocolate chips. Cover the batter with plastic wrap and refrigerate for 30 minutes to make it easier to work with.
  • Preheat your oven to 350°F. Place sugar crystals in a small bowl. Roll dough into 1 1/2-inch balls using rounded tablespoonfuls; coat the tops with sugar. Arrange the balls, sugar sides up, on ungreased cookie sheets, spacing them 3 inches apart.
  • Bake for 11 to 13 minutes until the tops are dry (be careful not to overbake). Let them cool for 5 minutes, then transfer to cooling racks.

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