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