Key Ingredients
Ingredients
- ●3 cups powdered sugar, plus more for dusting
- ●3/4 cup baking cocoa
- ●1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or 1/2 teaspoon ground cinnamon
- ●1/4 teaspoon salt
- ●1 cup NESTLÉ TOLL HOUSE Dark Chocolate or Semi-Sweet Chocolate Morsels
- ●4 large egg whites, at room temperature, lightly beaten
- ●1 teaspoon gluten free vanilla extract
Make It
Step 1
Preheat oven to 325° F. Line baking sheets with parchment paper.
Step 2
Combine powdered sugar, baking cocoa, coffee granules and salt in large bowl; stir in morsels. Add egg whites and vanilla extract; stir until combined.
Step 3
Drop by level tablespoon 2 inches apart onto prepared baking sheet.
Step 4
Bake for 13 to 15 minutes or until tops are cracked and shiny and edges are firm. Cool completely on baking sheets; peel off of parchment paper. Dust with additional powdered sugar, if desired.
Tips
For Chocolate Fudge Coconut Crinkle Cookies, eliminate instant coffee and stir in 3/4 cup shredded sweetened coconut with the morsels.
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