Espresso Crinkle Cookies

Whisk together the flour (I use just a tad less than a whole cup), 3/4 cup powdered sugar, cocoa, salt and baking powder in a medium bowl.

Combine the chopped up chocolate and oil in a small saucepan over low heat and cook until chocolate melts, stirring constantly. Add espresso granules to pan and stir until blended.

Remove chocolate mixture from heat, pour into a large bowl and let cool 5 minutes. Then stir in the corn syrup, brown sugar and vanilla. Next, add egg whites, stirring with a whisk.

Add flour mixture to the egg mixture, stirring gently until just combined. Cover and chill at least 2 hours or overnight.

Preheat oven to 350°

Light coat your hands with flour and roll dough into 1-inch balls. Dredge balls in remaining 3/4 cup powdered sugar and place 2 inches apart on a baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set.

Allow cookies to cool on baking sheet for 2 minutes or until set, then remove to a wire rack to continue cooling.

You can freeze these after you’ve made the dough and then thaw it whenever you would like to bake them. They also freeze well fully baked.

NOTE – This actually makes 50 small cookies, but the most that they will let you select is 36.