Frugal Foodie: Chocolate crinkle cookies

As the holiday season approaches, many of us are leaning towards the sweeter things in life. Here is a recipe for chocolate crinkle cookies that are easy to make, and will be a needed sweet treat as finals approach.

Ingredients:

- 1 cup all-purpose flour

- 1/3 cup unsweetened cocoa powder

- 2 teaspoons instant espresso powder

- 1 teaspoon baking powder

- 1/2 teaspoon salt (the finer the better)

- 1/4 teaspoon baking soda

- 4 ounces bittersweet chocolate, chopped

- 1 stick unsalted butter, cut into pieces

- 1 cup light brown sugar (packed)

- 3 large eggs

- 1 cup powdered sugar

Directions: 

1. Whisk together the flour, cocoa powder, espresso powder, baking powder, salt, and baking soda in a small bowl.

2. Microwave the chocolate and butter in a medium microwave-safe bowl in one-minute increments, stirring in between, until melted and smooth. 

3. Beat the brown sugar and eggs in a large bowl until thick. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm (two hours or overnight).

4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

5. Put the powdered sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (no dough should be visible). Arrange the balls about 1 inch apart on baking sheets.

6. Bake for 12 to 14 minutes. Let cool, and when the baking sheets are cool, repeat with the remaining dough balls.

7. Enjoy!