Espresso Crinkles

Because I was thinking of these cookies for a long time and also had 2 egg whites saved up in a box in the fridge, I thought they must be tried.
Never tasted one before, so really did not know what to expect - a chewy cookies, a brownie like puffy cookie, a crackly one...had no idea.
What made me try them the most was the fact that they look stunning in all the pictures I saw and these do NOT have BUTTER in them.
And really...nobody told me how they are....how big the cookie dough balls should be....how WIDE they SPREAD .....!!! and therefore I had a little fun discovering what exactly happens.
It's really cool to look at them almost melting in the oven....even though 350 F is not SO hot for a cookie.
Ok, enough talk, let's get baking !
I got the recipe from HERE and added 2 TBSP extra chocolate chips (I used semisweet chocolate chips - Ghirardelli), 4 teaspoons extra instant expresso granules and 2 TBSP extra sugar.
I FREAKED OUT when I was done mixing my batter as it was ALMOST LIQUID


........but then read the recipe AGAIN and it said it needs to sit in the fridge for at least 2 hours.


Use latex or plastic gloves or coat your hands with flour or powder sugar to avoid the dough stick to your palms.


The first batch (I did 3 in total) had 1.5 inch balls which turned out 2 towards 2.5 inch wide cookies !


Huge as opposed to what I was expecting.


But hey !
I knew to make my dough balls 1 inch wide for the second and third batches.



Hubby liked them and so did I.
Worth the trouble. Oh, and try leaving 2 to 3 inches in between them to avoid having them run onto eachother like mine did.
Give them a try !




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