A yummy and simple cookie recipe, perfect for some Holiday action. I recommend coating your hands with flour when rolling the dough into balls. Freeze the dough after step 1, thaw in the fridge, then proceed with step 2. Serve with coffee or your favorite espresso of course! Makes 2 dozen 1 cup flour 1 1/4 cups sugar, divided 1/4 cup unsweetened cocoa 1 1/4 tsp baking powder 1/8 tsp salt 5 1/4 tsp canola oil 1 1/2 ounces unsweetened chocolate, chopped 1 tsp espresso granules 3/4 cup brown sugar 3 tbs brown rice syrup or light-colored corn syrup 1 1/2 tsp vanilla extract 2 large egg whites 1. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a med. bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 mins. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to the egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight. 2. Preheat oven to 350 F. 3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350for about 10 mins or until tops are cracked and almost set. Cool cookies on pan 2 mins or until set, remove from pan. Cool cookies on wire rack.