I made these cookies with Amber's Bible study and we ALL loved them! Seriously - they blew away our expectations and they looked so pretty (minus the mess on our hands)! I can't wait to make them again!
1 cup all-purpose flour
1 1/4 cups powered sugar
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites, lightly beaten
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup powered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in borwn sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350*
3. Roll dough into 1-inch balls (The dough is can be sticky - lightly coat your hands with flour to make rolling the dough into balls easier). Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on baking sheets. Bake at 350* for 10 minutes or until tops are cracked and almost set. Cook cookies on pans 2 minutes or until set; remove from pans. Cool on a wire rack. (Serve with coffee!)Yields: 2 dozen cookies
Modified from Cooking Light Annual Recipes 2009
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