So, before you get started with this, realize that some "chill time" has to happen before you can bake these cookies. If you like coffee and chocolate, then these cookies are for you. Jason ate two right off the cooling rack on his way to work and he said they were awesome. He's a sucker for anything coated in powdered sugar!
1 cup all purpose flour
1 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
1 1/4 teaspoon baking powder
1/8 teaspoon salt
5 teaspoons canola oil
1/4 cup unsweetened chocolate - (I just semi-sweet chocolate chips that I had...worked out fine)
1 teaspoon instant espresso granules
3/4 cup brown sugar
3 Tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
1. Place flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a bowl and mix.
2. In a saucepan, combine chocolate and canola oil over low heat until melted.
3. Add espresso granules to the pan and mix.
4. Let chocolate completely cool (5 minutes)
5. In another bowl, mix together egg whites, brown sugar, vanilla and corn syrup.
6. Add melted chocolate to the egg mixture and mix well.
7. Add dry ingredients to the wet ingredients a little at a time and mix until well incorporated.
8. COVER DOUGH AND CHILL FOR AT LEAST 2 HOURS!!
9. When you are ready to bake, preheat oven to 350 degrees.
10. Roll dough into small, 1-inch balls and roll around in powdered sugar
11. Bake for 10 minutes.
The recipe says that it can yield 2 dozen, but somehow I only got 18 cookies out of this. Maybe my balls were too big? :)
Here is the finished product, and I must say that they look exactly like they did in the magazine. I was very impressed. I like the way these cookies crack and all that powdered sugar just makes them look homemade, don't you think?