Mocha Nut Crinkles

• 2 ounces unsweetened chocolate, finely chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 14 teaspoons instant espresso powder
• 13 cup milk
• 1 23 cups sugar
• 12 cup vegetable shortening
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 12 cup coarsely chopped walnuts
• 34 cup powdered sugar

1. In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
2. Remove from the water and cool the chocolate until tepid.
3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
4. In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
5. In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
6. Beat in the melted chocolate.
7. Beat in the eggs, one at a time, and the vanilla.
8. Decrease mixer speed to low--one-third at a time, alternately beat in the flour and milk mixtures.
9. Stir in the walnuts.
10. Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
11. Roll dough by tablespoonfuls into 1-inch balls.
12. Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
13. Bake in a 350 oven for about 15 minutes or until cookies are set and edges are crisp.
14. Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.

chocolate, flour, baking powder, salt, espresso powder, milk, sugar, vegetable shortening, eggs, vanilla, walnuts, powdered sugar

Taken from www.food.com/recipe/mocha-nut-crinkles-142114 (may not work)