Mocha Chocolate Crackle Cookies

Products Used

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Sift flour and baking powder together. Set aside.
Chop chocolate and place in a bowl with oil and salt. Heat over a double boiler until chocolate is melted. Remove from heat. Using a rolling pin, crush instant coffee until powdered. Add to above. Allow to cool slightly until lukewarm. (Chill in freezer.)
Add both sugars and whisk in eggs one at a time.
Add flour and mix until combined. Place in refrigerator until firm, about 2-3 hours.
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
Shape chilled dough into tablespoon size and drop into powdered sugar. Make into round balls and roll generously into sugar.
Place on cookie sheets about 2 inches apart.
Place in oven and bake until cookie bounces back when lightly pressed in center, about 12-13 minutes.

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