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1
Whisk together the flour (I use just a tad less than a whole cup), 3/4 cup powdered sugar, cocoa, salt and baking powder in a medium bowl.
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2
Combine the chopped up chocolate and oil in a small saucepan over low heat and cook until chocolate melts, stirring constantly. Add espresso granules to pan and stir until blended.
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3
Remove chocolate mixture from heat, pour into a large bowl and let cool 5 minutes. Then stir in the corn syrup, brown sugar and vanilla. Next, add egg whites, stirring with a whisk.
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4
Add flour mixture to the egg mixture, stirring gently until just combined. Cover and chill at least 2 hours or overnight.
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5
Preheat oven to 350u00b0
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6
Light coat your hands with flour and roll dough into 1-inch balls. Dredge balls in remaining 3/4 cup powdered sugar and place 2 inches apart on a baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set.
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7
Allow cookies to cool on baking sheet for 2 minutes or until set, then remove to a wire rack to continue cooling.
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8
You can freeze these after you've made the dough and then thaw it whenever you would like to bake them. They also freeze well fully baked.
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9
NOTE - This actually makes 50 small cookies, but the most that they will let you select is 36.
