Midnight Espresso Crinkles

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 6 ounces unsweetened baking chocolate, cut into small pieces
• 3/4 cup butter, softened or 3/4 cup margarine
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs
• 2 tablespoons instant coffee or 2 tablespoons espresso granules
• 2 tablespoons water
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/4 cup decorator sugar crystals

Recipe

• 1 in small microwavable bowl, microwave baking chocolate uncovered on high 1 minute. stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
• 2 in large bowl, beat butter, oil and sugars with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. beat in melted chocolate and eggs until well blended.
• 3 in small bowl, dissolve coffee granules in water. add coffee mixture and vanilla to batter; beat until well blended. on low speed, beat in flour, baking powder and salt. stir in chocolate chips. cover with plastic wrap; refrigerate 30 minutes for easier handling.
• 4 heat oven to 350 degrees. place sugar crystals in small bowl. shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. on ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
• 5 bake 11 to 13 minutes or until tops look dry (do not overbake). cool 5 minutes; remove from cookie sheets to cooling racks.