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Ingredients
| unsweetened baking chocolate squares: 2 oz (finely chopped) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| instant espresso powder: 1 1/4 tsp |
| 2% milk: 1/3 cup |
| granulated sugar: 1 2/3 cups |
| shortening - vegetable: 1/2 cup |
| eggs: 2 (large//at room temperature) |
| vanilla extract: 2 tsp |
| walnuts (chopped): 1/2 cup |
| powdered sugar (unsifted): 3/4 cup |
Mocha Nut Crinkles
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
- Remove from the water and cool the chocolate until tepid.
- In a bowl, whisk the flour, baking powder, and salt together; set aside.
- In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
- In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
- Beat in the melted chocolate.
- Beat in the eggs, one at a time, and the vanilla.
- Decrease mixer speed to low--one-third at a time, alternately beat in the flour and milk mixtures.
- Stir in the walnuts.
- Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
- Roll dough by tablespoonfuls into 1-inch balls.
- Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
- Bake in a 350° oven for about 15 minutes or until cookies are set and edges are crisp.
- Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.