Description
Chocolate crinkle cookies with a hint of espresso and a sprinkling of sugar. Freezes well for Christmas baking. For a subtly different flavor substitute a fruit-based yogurt, like raspberry, for the plain yogurt.
Ingredients
- ¾ cups Butter, Room Temperature
- 1 cup Brown Sugar
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Hot Water
- ½ cups Plain Greek Yogurt
- 2-½ cups All-purpose Flour
- 1 Tablespoon Espresso Powder
- ¼ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ¼ cups Granulated Sugar
Preparation
Preheat oven to 350ºF.
Cream butter and brown sugar together until light and fluffy. Add egg and vanilla. Mix well. With the mixer on low, add hot water then the Greek yogurt, scraping down the sides of the bowl as necessary. Add flour, espresso powder, cocoa powder, baking soda, and salt. Mix until well combined.
Put granulated sugar into a small bowl and set it aside. Gently roll the dough into 1-inch balls and roll each ball in the granulated sugar to coat. To make more uniform-sized cookies, I like to use a small 1-ounce ice-cream-style scoop. Place sugar-coated balls on a parchment-lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool.
Freezes well.
