Happy Monday friends! Don’t you just love Mondays?? Oh wait…maybe that’s just me. Since I work a weekend shift, technically Mondays are my “Fridays” and I end up the most chipper person at work! But in case you’re like the rest of the world and don’t have an impending weekend (aka Tues/Wed/Thurs) to be lazy and do nothing like I do…perhaps these cookies will brighten your day.
You know those delicious chocolate crinkle cookies, right? I think people make them at Christmas? For whatever reason they came to mind and I thought “Why not! It’s not like I have Valentine’s candy sitting around I should eat. Nahhh I’ll make cookies instead!”
I have a confession to make. Ready? I drink when I bake. Almost religiously. There is nothing more soothing to me than baking up a storm in the kitchen, music turned up, and a nice glass of red wine. **Be warned, nice is a relative term.** Currently we have a box…yes, you read that correctly, a box…of red wine on the counter. Hey! It’s a Malbec! Still delicious! And so much cheaper than bottles. Plus then we don’t have to bring any to friend’s houses because “oh rats, I can’t take this giant open box of wine with me…”
I promise I was going somewhere with this alcoholic rant. For once in my life I was baking these cookies during daylight hours! This is a big deal (I’m a huge late-night-baking advocate). And while I don’t frown upon day drinking, day drinking alone seemed excessive. So instead of drinking the booze, I put it in the bowl! Kahlua of course, because A) it goes with chocolate and B) I don’t know what else to do with Kahlua or how this bottle even got into our house.
As if adding Kahlua wasn’t enough, I added in some instant espresso (I’m a coffee fiend if you didn’t know). Now, if Kahlua and coffee don’t wake up your Monday?? I’m not sure what will!
Kahlua Espresso Crinkles (Original Chocolate Crinkle recipe from Betty Crocker)
- 2 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp instant espresso powder
- 4 oz unsweetened chocolate
- 1/4 c Kahlua
- 1/3 c vegetable oil
- 2 c sugar
- 4 eggs
- 1 tsp vanilla
- 1/2 c powdered sugar
- Mix together flour, baking powder, salt, and espresso powder. Set aside.
- Melt chocolate and pour into separate bowl.
- Add Kahlua, vegetable oil and sugar into chocolate. Mix together.
- Add in eggs and vanilla. Blend until smooth.
- Slowly mix dry ingredients into wet.
- Cover and chill in refrigerator at least one hour, until firm.
- Form dough into small balls and roll in powdered sugar.
- Bake at 350 for 10-12 minutes.