Espresso Crinkles

Espresso Crinkles (Adapted from CL)

For the cookie dough

1 cup all-purpose flour
3/4 cups confectioners' sugar
1/4 cup Dutch-process cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 1/4 teaspoons instant espresso powder
3/4 cup packed brown sugar
3 tablespoons Lyle's Golden Syrup (or light corn syrup)
1 1/2 teaspoons vanilla
1 large egg

For the coating

1/3 cup confectioners' sugar

To prepare the cookie dough

In a medium bowl, whisk together flour, confectioners' sugar, cocoa, baking powder and salt.

In a small saucepan, add oil and chopped chocolate. Place over low heat and stir until chocolate has melted. Add espresso powder and stir until combined. Remove from the heat and pour chocolate into a large bowl - set aside to cool for 5 minutes.

Add brown sugar, golden syrup and vanilla to chocolate mixture and whisk until combined. Whisk in egg. Add flour mixture and stir just until combined. Cover bowl and place into the refrigerator to chill overnight.

Preheat oven to 350 degrees.

Roll dough into 1" balls.

To coat the dough

Roll dough balls in confectioners' sugar to coat - place onto parchment-lined baking sheets and bake until the tops have cracked and the cookies are almost set, about 10 to 12 minutes. Remove and the cookies cool for about 2 minutes before moving them to a wire rack to cool completely.

Makes about 24 cookies.

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