Mocha Crinkles

Coffee and chocolate combine to create these crunchy-outside, taffy-inside wonders. The fl our mixture needs to be sifted to ensure that the confectioners’ sugar and cocoa powder are evenly distributed throughout.

2 cups all-purpose fl our

2 cups confectioners’ sugar

1⁄2 cup sifted unsweetened cocoa powder, preferably Dutch process cocoa powder

2 teaspoons baking powder

1⁄2 teaspoon salt

4 ounces unsweetened chocolate, chopped

4 tablespoons (1⁄2 stick) unsalted butter, cut into small pieces

11⁄2 cups packed light brown sugar

1⁄3 cup light corn syrup

1 tablespoon instant espresso powder

1 tablespoon vanilla extract

4 large egg whites, lightly whisked in a small bowl, at room temperature

• Spread a sheet of wax paper on your work surface. Sift the fl our, 11⁄2 cups confectioners’ sugar, the cocoa powder, baking powder, and salt together, using a fl our sifter or a fi ne-mesh sieve, allowing the sifted mixture to fall onto the wax paper. Repeat, making sure the cocoa powder is evenly distributed. Set aside.
• Place the chocolate and butter in the top of a double boiler or in a medium bowl that fi ts securely over a medium saucepan. Bring about an inch of water to a boil in the bottom of the double boiler or in the saucepan; place the top of the double boiler or the bowl over the simmering water, reduce the heat but maintain a simmer, and stir until half the chocolate has melted.
• Remove the top of the double boiler or the bowl from over the water—be careful of any es caping steam—and continue stirring off the heat until the chocolate and butter have fully melted and the mixture is smooth. Transfer to the bowl for a standing mixer or to a large, clean bowl if you’re using a handheld mixer; cool for 5 minutes.
• Beat the brown sugar into the chocolate mixture, using an electric mixer at medium speed, until light and silky, about 1 minute. Beat in the corn syrup, instant espresso powder, and vanilla.
• Scrape down the sides of the bowl, then beat in the egg whites all at once until smooth, a little less than 1 minute.
• Remove the beaters and use a wooden spoon to stir in the fl our mixture just until any trace of fl our has disappeared. Cover the bowl with a clean kitchen towel and set in the refrigerator until the mixture becomes fi rm, at least 1 hour but no more than 8 hours.
• Position the rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• Place the remaining 1⁄2 cup confectioners’ sugar in a small bowl. Roll a small piece of the fi rm dough into a small ball about the size of a large olive. Roll the ball in the confectioners’ sugar, then place it on the prepared baking sheet. Continue making sugared balls, spacing them about 11⁄2 inches apart, until the baking sheet is full. (It may be easier to make all the balls fi rst, then roll them all in the confectioners’ sugar—that way, you are less likely to transfer confectioners’ sugar back into the chocolate dough.) Return any unused dough to the refrigerator.
• Bake until the cookies have spread and cracked at the edges and are somewhat fi rm to the touch, about 16 minutes.
• To cool: Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack using a metal spatula (they are still fragile because they’re so fudgy inside). Cool the baking sheet for 5 minutes before baking further batches; if using parchment paper, replace it if it is greasy, crinkled, or browned. Let the baked cookies cool completely on the wire rack.
• To store: Place in a sealed container for up to 4 days at room temperature; because of their soft insides, freezing is not recommended.

Makes about 72 cookies