Cappuccino fudge crinkles

Kiddo and I had the urge to make cookies, and since he doesn’t actually eat any of them, I get to pick the recipes. This one jumped right off the page at me, I swear: cookies plus chocolate plus coffee? Sign me up.

This one is from the Better Homes and Gardens New Cookbook — you know, the red and white one. It’s a classic.

You will need:

  • 1/3 cup butter
  • 1 packed cup brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 Tbsp instant coffee (I used two packets of Starbucks VIA sent to me gratis by the awesome Maris)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 egg whites
  • 1/3 cup vanilla yogurt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar

To make:

  1. Preheat oven to 350F
  2. With a mixer, beat butter on medium to high speed for about 60 seconds to soften it up, then add in brown sugar, cocoa powder, coffee, baking soda, and cinnamon (not granulated sugar). Beat till combined, scraping bowl as necessary
  3. Add in egg whites and yogurt, and beat till combined
  4. Add in flour, 1/2 cup at a time, beating till just combined (if you’re using a hand mixer you may need to finish off with a wooden spoon — the batter gets pretty thick and sticky)
  5. Pour granulated sugar in a shallow bowl, then drop teaspoons of the cookie dough into the sugar, a few at a time. Roll the dough into balls, coating with sugar as you go. The dough will be crazy sticky, but you’ll be able to handle it easier once the white sugar is stuck to it
  6. Place cookies 2 inches apart on an ungreased cookie sheet and bake at 350 for about ten minutes, or until edges are firming up. Cool on a wire rack
  7. Eat with abandon Carefully pack up to give away

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