Mocha Nut Crinkles
- 2 ounces unsweetened chocolate, finely chopped
- 5 tablespoons milk
- 1½ teaspoons instant espresso powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 12/3 cups granulated sugar
- ½ cup vegetable shortening
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (2 ounces) coarsely chopped walnuts
- ¾ cup confectioners’ sugar, for rolling
Instructions:
The dough must be chilled for at least 2 hours. The cookies can be baked up to 1 week ahead.
- In the top part of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally. Remove from the water and cool the chocolate until tepid.
- In a glass measuring cup, heat 1 tablespoon of the milk in a microwave on High until boiling. Add the espresso powder and stir to dissolve. Stir in the remaining ¼ cup milk.
- In a large bowl, whisk the flour, baking powder, and salt together. In another large bowl, using a handheld electric mixer set at high speed, beat together the granulated sugar and shortening until well combined. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low. Mix in the melted chocolate. A third at a time, alternately beat in the flour and milk mixtures. Stir in the walnuts. Cover with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
- Position racks in the center and top third of the oven and preheat to 350°F. Place the confectioners’ sugar in a small bowl. Using 1 tablespoon for each, roll the dough into 1-inch balls. Roll the balls in the confectioners’ sugar to coat, then place 2 inches apart on baking sheets lined with nonstick baking pads.
- Bake, switching the position of the baking sheets from top to bottom and back to front halfway through baking, until the cookies are set with crisp edges, about 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.