巧克力咖啡裂纹饼干 (crinkle cookie)
茗之厨
Prep time: 10 mins
Cook time: 15 mins
用料
| all purpose flour | 1 cup |
| cocoa powder | 1/2 cup |
| coffee powder | 1/2 tsp |
| salt | 1/4 tsp |
| granulated sugar | 2/3 cup |
| unsalted butter(softened at room temperature) | 1/4 cup |
| egg | 2 |
| vanilla | 1 tsp |
| powdered sugar | 1/4 cup |
| baking powder | 1 tsp |
巧克力咖啡裂纹饼干 (crinkle cookie)的做法
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In a bowl, whisk together the flour, cocoa powder, salt, baking powder and instant espresso powder, set aside.
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In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar, add the vanilla and eggs and mix until creamy and smooth.
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Add the dry ingredients and mix them in long enough to combine.
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Place the dough in a bowl, cover and refrigerate for a minimum of 3 hours or up to overnight.
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Preheat your oven to 350 degrees, line a couple baking sheets with parchment paper and set aside.
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Using a small ice cream scoop or two spoons, form little balls of dough and coat them in the powdered sugar, place them a couple inches apart on your prepared baking sheets.
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Bake the cookies for 10 to 12 minutes and allow them to cool completely before serving.
