Saturday, August 27, 2011

Chocolate Mocha Crinkle Cookies

1 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 tsp of instant coffee granules 
1 TBS of milk (or water)
Preheat an oven to 350°F. 
Put the confectioners' sugar into a bowl and set aside.
In a separate bowl stir together the flour, cocoa, baking powder and salt. Set aside.

In a small bowl mix the vanilla, coffee granules, and milk (or water) together until all the coffee has dissolved. 
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add eggs one at a time and beat on medium speed until blended. Add vanilla coffee milk mixture and beat until blended.Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Line a baking sheet with parchment paper. Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand and roll into a ball. Roll the ball in the confectioners' sugar until covered then place on a prepared baking sheet.
When  baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Let cool on wire rack for a few minutes before removing from pan. Using a spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
Looks like some one got to one of the cookies before i had a chance to take a picture! 

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