Espresso Crinkle Cookies

With Valentine’s Day just around the corner, I was looking for something special to make and when I flipped through this recipe in my recipe box the other night, I just had to make it. These delicious and low-calorie cookies (less than 50 calories each!) have a great crisp shell with a chewy chocolate centre that is to die for.

I seriously had to pack them up and put them in the cupboard as soon as they were cool because I could not physically stop myself from eating them. Too addicting!

What you’ll need:

Just less than 1 cup All-Purpose Flour
1 1/2  cups  Confectioners Sugar, divided
1/4  cup  unsweetened cocoa
1/8  tsp Salt
1 1/4  tsp Baking Powder
1 1/2  ounces  Unsweetened Chocolate, chopped
5 1/4  tsp  Canola Oil
1  tsp  Instant Espresso Granules
3  tbsp  Light-colored Corn Syrup
3/4  cup  packed Brown Sugar
1 1/2  tsp Vanilla Extract
2  Large Egg Whites

Whisk together the flour, 3/4 cup powdered sugar, cocoa, salt and baking powder in a medium bowl.

Combine chocolate and oil in a small saucepan over low heat and cook until chocolate melts, stirring constantly.

Add instant espresso granules to pan and stir until blended.

Remove chocolate mixture from heat, pour into a large bowl and let cool 5 minutes.

Stir in syrup, brown sugar and vanilla.

Add egg whites, stirring with a whisk.

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

Preheat oven to 350°. Lightly coat your hands with flour and roll dough into 1-inch balls.

Dredge balls in remaining 3/4 cup powdered sugar.

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.

These are so good fresh out of the oven, or even microwaved for a couple seconds to warm them back up. Great served with coffee and tea.

I couldn’t resist another bite. Be carefully though because I inhaled some powdered sugar and it wasn’t the most graceful of coughing fits.

This recipe makes about 50 cookies. 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.

Nutritional Information
 Printable Version

*Adapted from a Good Housekeeping recipe