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

12 thoughts on “Cappuccino fudge crinkles

  1. Pingback: Chocolaty Weekend Links : Chocolate Bytes - All About Chocolate – Delicious Chocolate Recipes

  2. Pingback: Espresso Machines, coffee beans and espresso equipment. » Cappuccino » Cappuccino fudge crinkles Ā« One Particular Kitchen

  3. I just made these. I sort of improvised… 1/2 bc im dumb and forgot i meant to double the recipe and half bc i didnt have vanilla yogurt and didnt want to venture out in the snow. pretty much had the same recipe but used 2/3 of a cup of butter, 1/3 cup sour cream, and 1 tsp vanilla. i also made sure to keep it in the kitchenaid mixing for a couple extra minutes even after the ingredients were all blended. ergo, im not sureif its the nature of teh cookies or the extra minute/two of mixing but they were so deliciously light inside. uhhh an dthe coffeee and chocolate together! mmmm. let’s just say i scarfed down 5 of these even though its 1am and i have to be up at 6:30am. as in, i just traded my sleep for these tasty delights. PERFECT for Valentines day.. i just hope the taste lasts with time; hoping to send them to a friend across the country.
    That’s great! I love kitchen improvisation. šŸ™‚ And yes, they keep fabulously — they should make the trip just fine. ~OPK

  4. I made these cookies tonight to take to my cousin’s home for Thanksgiving. I made a double recipe. They came out looking just like the photo, perfect at 8 minutes bake time. They are rich and delicious and have a lovely texture. Next time I may try putting some chocolate chips in them, but they are quite nice just the way they are.

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