RECIPE NO.

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2. FOLD ALONG SCORE LINE 3. GLUE SIDES TOGETHER 4. TRIM AROUND EDGES TO MAKE 4X6" FINISHED RECIPE CARD.

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1. PRINT ON 8.5X11" CARD STOCK

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mocha crinkle cookies
makes 36 cookies INGREDIENTS 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 3 tablespoons instant espresso, dissolved in 2 tablespoons milk 2 teaspoons baking powder 1/2 teaspoon salt 1 stick unsalted butter 3/4 cup packed dark-brown sugar 3 tablespoons cacao nibs 2 large eggs 8 ounces bittersweet or semisweet chocolate 1/3 cup superfine sugar sea salt flakes

DIRECTIONS 1. In a microwave safe bowl, melt the chocolate in 30 second increments, stirring each time. Set aside and let cool. 2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Using an electric mixer, cream butter and brown sugar until light and fluffy. Add eggs and beat until well combined. Mix in cooled chocolate and turn the mixer on low. Gradually add flour mixture and mix until just incorporated. Add the espresso milk and mix on medium speed for 30 seconds. Stir in the cacao nibs. Transfer dough to plastic wrap and flatten into a rectangle. Freeze until firm, at least 45 minutes or overnight.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicone baking liners. Place superfine sugar in a shallow dish and set aside. Unwrap chilled dough and cut into 36 small 1" squares. Working in small batches, shape dough into balls and place in sugar dish. Roll the dough balls in the sugar making sure each ball is thoroughly coated. Place 2 inches apart on the prepared baking sheets. Bake for 12 minutes, or until the cookies have cracked. Remove from oven and sprinkle with sea salt flakes while the cookies are still hot, then cool cookies on a wire rack.

notes:

mocha

cookies crinkle
fold along dotted line

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