Best Midnight Espresso Crinkles Recipes

MIDNIGHT ESPRESSO CRINKLES

Midnight Espresso Crinkles image

These mocha-flavored cookies literally sparkle, thanks to a quick dip in sugar before baking.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 36

Number Of Ingredients 14

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 teaspoon salt
1/2 cup dark chocolate chips (from 12-oz bag)
1/4 cup decorator sugar crystals

Steps:

In small microwavable bowl, microwave baking chocolate uncovered on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
In large bowl, beat butter, oil, granulated sugar and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in melted chocolate and eggs until well blended.
In small bowl, dissolve coffee granules in water. Add coffee mixture and vanilla to batter; beat until well blended. On low speed, beat in flour, baking powder and salt. Stir in chocolate chips. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 350°F. Place sugar crystals in small bowl. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. On ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
Bake 11 to 13 minutes or until tops look dry (do not overbake). Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 14 g, TransFat 0 g

MOCHA ESPRESSO CRINKLE COOKIES

Mocha Espresso Crinkle Cookies image

Chocolate and coffee...my 2 best friends!! All baked into one pretty cookie...now we're talkin'! ;) These are WONDERFUL! I especially enjoy them with my morning coffee or evening hot chocolate by the fireplace! Great for dunking! Also make pretty gifts during the holidays. I like to place them in a little bag tied with a ribbon,...

Provided by Kelly Williams

Categories Chocolate

Time 40m

Number Of Ingredients 15

Ingredients

1 1/3 cups packed dark brown sugar
1/2 cup vegetable oil
1/4 cup sour cream
1 Tbl. chocolate syrup
1 large egg
1 tsp. vanilla
1 tsp. kahlua
1 3/4 cups flour
3/4 cup unsweetened baking cocoa
2 tsp. instant espresso, i use medaglia d'oro
1 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground black pepper
1/16 tsp. cayenne (40k heat)
*powdered sugar for rolling into

Steps:

1. Beat dark brown sugar and oil in mixer bowl. Mix in sour cream, chocolate syrup, egg and vanilla. Set aside.
2. In medium bowl, whisk to mix well the flour, cocoa, espresso, baking soda, salt, pepper and cayenne. Add four mixture to brown sugar mixture. Mix well. Scrape bottom and sides, mix again. Put dough onto plastic wrap, and wrap tightly. Refrigerate til firm. (3-4 hours.)
3. Preheat oven to 350. Pour powdered sugar into shallow bowl, 1/2 cup to start, add more as needed. Cut or spoon off pieces of dough and roll into 1 1/2" balls. (Or walnut-sized.) Roll balls into powdered sugar. Coating fairly heavily.
4. Bake on ungreased cookie sheets for at least 12 minutes, up to 15 minutes, or until tops of cookies are firm to touch. *DO NOT OVERBAKE*. Cool on wire racks.