ESPRESSO CRINKLES

4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk.
Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly.

Add espresso granules to pan; stir until blended.
Remove from heat.
Pour chocolate mixture into a large bowl; cool five minutes.

Stir in brown sugar, syrup, and vanilla.
Add egg whites, stirring with a whisk.
Add flour mixture to egg mixture, stirring gently just until combined.
Cover; chill at least two hours or overnight.

Preheat oven to 350°.

Roll dough into 1-inch balls.
Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on two baking sheets lined with parchment paper.

Bake at 350° for 10 minutes or until tops are cracked and almost set.

Cool cookies on pan two minutes or until set; remove from pan.
Cool cookies on a wire rack.

Source: Cooking Light, December 2008.