It is the season of baking cookies! Give this gooey and chocolaty cookie with a hint of coffee a try!
 |
| Not just any cookie...it has chocolate and espresso! |
 |
| the cookie dough |
 |
| placing the cookie dough ball into the powdered sugar |
 |
| Roll the dough in powdered sugar and remove the excess. |
 |
| Place the cookie dough that has been rolled in the powdered sugar right onto the cookie sheet to be baked. |
 |
| Notice how they "crinkle" beautifully when they bake! |
 |
| These cookies are gooey! Pull them out of the oven sooner than later! |
Mocha Crinkle Cookies
Author: Brenna Bowers
Makes:10 large cookies
Ingredients:
1 stick butter
¾ cup brown sugar
¼ cup granular sugar
1 egg
½ tsp vanilla
1/2 Tbs espresso powder
¼ cup unsweetened cocoa powder
1/2 cup flour
1/2 cup whole wheat flour
1 cup oats
1 tsp baking soda
1 cup chocolate chips
1/3 cup powdered sugar (just to coat the cookies before baking to give the "crinkle" look)
Directions:
In a small bowl, combine the butter brown sugar and granular (white) sugar. Beat well and until creamy (about 2 minutes)! Add in the egg and vanilla and stir until combined.
In another small bowl combine all the dry ingredients from the espresso powder to the baking soda. Stir to mix it and add it into the wet ingredients. Stir until just combined and add in the chocolate chips.
Take a large spoonful of dough (about 3 Tbs) and roll in your hands to form it into the shape of a thick cookie (about 2 1/2 inches in diameter and 1/2 inch thick).
Place the powdered sugar in a small bowl. Drop the dough into the powdered sugar and roll until completely coated. Brush off the excess. Place on an ungreased cookie sheet and bake for 9 minutes at 350 degrees F. You want to pull them out of the oven when they are still gooey!
Enjoy with a glass of milk!
No comments:
Post a Comment