Midnight Espresso Crinkles

These cookies are like fudgy brownies -- slightly soft when done. They won't feel set if you gently tap them, but the tops will look dry. Semisweet chocolate chips can be substituted for the dark chips. This recipe is from the Pillsbury Fall Baking booklet that I found in the checkout aisle of the grocery store.

• Ready In: 26 mins
• Serves: 36
• Yields: 3 dozen cookies

Ingredients

• 6  ounces  unsweetened baking chocolate, cut into small pieces
• 3⁄4 cup butter, softened or 3⁄4 cup margarine
• 1⁄4 cup  vegetable oil
• 1  cup granulated sugar
• 1  cup brown sugar, packed
• 2  eggs
• 2  tablespoons instant coffee or 2  tablespoons  espresso granules
• 2  tablespoons water
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup  dark chocolate chips
• 1⁄4 cup  decorator  sugar crystals

Directions

1. In small microwavable bowl, microwave baking chocolate uncovered on high 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
2. In large bowl, beat butter, oil and sugars with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in melted chocolate and eggs until well blended.
3. In small bowl, dissolve coffee granules in water. Add coffee mixture and vanilla to batter; beat until well blended. On low speed, beat in flour, baking powder and salt. Stir in chocolate chips. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
4. Heat oven to 350 degrees. Place sugar crystals in small bowl. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. On ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
5. Bake 11 to 13 minutes or until tops look dry (do not overbake). Cool 5 minutes; remove from cookie sheets to cooling racks.