Chocolatey Mocha Crinkles

These are very dark, chocolately cookies with a bit more than a hint of coffee. If you prefer a stronger taste of coffee, increase the coffee crystals 1 1/2 tbsp.

• Ready In: 30 mins
• Serves: 45

Ingredients

• 1⁄4 cup margarine
• 1  tablespoon margarine
• 3⁄4 cup brown sugar
• 2  egg whites (or 1 whole egg)
• 1⁄3 cup low-fat vanilla yogurt (or plain yogurt plus 1 tsp vanilla extract)
• 1⁄2 cup  unsweetened cocoa
• 1 1⁄4 tablespoons instant coffee crystals
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1  cup whole wheat flour
• 1⁄2 cup all-purpose flour

Directions

1. In a large bowl beat together margarine and brown sugar, add egg whites and yogurt, mix well.
2. Mix in the cocoa, coffee crystals, and baking soda.
3. Finally add in the cinnamon and flours; mix well.
4. Roll into teaspoon (or so) sized balls. If you feel it is needed, cover and chill dough 2 hours to firm it up (I have never had a problem with dough stickyness and therefore don't chill the dough).
5. Place dough balls about 2" apart on cookie sheets.
6. Bake at 350F for 8-10 minutes until edges are firm.
7. Yield 45 small cookies.