If chocolate crinkles are your go-to holiday cookie, you're going to love these Kahlua-infused ones! Serve with a mudslide cocktail for a truly sweet happy hour.
In a 1-qt. saucepan heat and stir chocolate, shortening, and butter over low until melted. Cool.
Preheat oven to 350°F. Coat cookie sheets with cooking spray. In a bowl combine the next five ingredients (through salt). Stir in melted chocolate mixture, Kahlua, and vanilla. Stir in flour, cocoa powder, and espresso powder. Cover and chill at least 30 minutes or until dough is easy to handle.
Shape dough into 1 1/2-inch balls. Roll balls in the 1/4 cup granulated sugar then in powdered sugar to coat. Place balls 2 inches apart on prepared cookie sheets. Bake 9 to 11 minutes or just until edges are firm and cracks appear slightly moist. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.