Coffee Chocolate Crinkle Cookies

Prep time: 10min

Total time: 270min

Makes: 24

Ingredients
Nutritional Information

1 cup

all-purpose flour, sifted

250 mL

1 tsp

baking powder

5 mL

1/2 tsp

salt

2 mL

1/2 cup

cocoa powder

125 mL

1/3 cup

canola or vegetable oil

75 mL

1 tbsp

ground coffee such as Sensations Colombia Cartegena Medium

15 mL

Roast Ground Coffee

1/2 cup

sugar

125 mL

1/2 cup

firmly packed brown sugar

125 mL

eggs

1 tsp

vanilla extract

5 mL

1/4 cup

icing sugar

60 mL

Per (1 cookie) :

calories

fat

2.5 g

saturated fat

0.4 g

carbs

14 g

sugar

9 g

protein

1 g

cholestrol

15 mg

fibre

1 g

sodium

40 mg

Directions

Whisk together flour, baking powder and salt until blended; set aside. In another large bowl, use electric mixer to beat together cocoa powder, oil and ground coffee until combined. Beat in both sugars. Add first egg; beat in completely. Add second egg and vanilla; beat in completely. Stir in dry ingredients just until blended. Cover dough; chill 4 hr. (or overnight).
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Using a tablespoon measure, scoop dough into heaped spoonfuls (the dough will be sticky). Roll into balls then roll in icing sugar to coat; shaking off excess. Place balls on prepared baking sheets about 2 in. (5 cm) apart.
Place sheets on top and bottom-third oven racks, switching racks and rotating sheets halfway through baking. Or use the middle rack and bake cookies one sheet at a time, rotating sheet halfway through baking. Bake cookies 6 to 8 min. (total bake time) until surfaces begin to crack. The interior of the cookies will look molten. Transfer cookies to wire rack to cool completely. Store in airtight container up to 3 days or freeze up to 1 month.