Espresso Chocolate Crinkle Cookies Recipe
If you adore rich chocolate and the deep aroma of coffee, Espresso Chocolate Crinkle Cookies are about to become your new favorite treat. These fudge-like cookies are infused with a double hit of cocoa and espresso, rolled in a snowy blanket of powdered sugar, and baked to reveal beautiful crinkles on top. The result is a bold, sweet bite that’s both comforting and just a little bit sophisticated. Whether you’re baking for a cookie swap, need a pick-me-up with your afternoon coffee, or simply want to indulge, these Espresso Chocolate Crinkle Cookies will win hearts and satisfy every chocolate craving.
Ingredients You’ll Need
The magic of Espresso Chocolate Crinkle Cookies comes from a handful of pantry staples mixed with a few key flavors. Every ingredient brings something unique, from fudgy centers to crackly tops, ensuring irresistible cookies every time.
- All-purpose flour: Provides the structure and chewy texture that holds each cookie together.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cookies their dark, dramatic color.
- Instant espresso powder: Intensifies the chocolate and adds a subtle, sophisticated coffee kick.
- Baking powder: Lifts the cookies, creating that signature crackle as they bake.
- Salt: Balances the sweetness and amps up the chocolatey notes.
- Granulated sugar: Sweetens the dough and keeps the texture tender.
- Vegetable oil: Makes the cookies extra moist and keeps them soft for days.
- Eggs: Bind everything together and add richness and shine.
- Vanilla extract: Rounds out the flavors with a warm, fragrant finish.
- Semisweet chocolate chips (optional): For an extra hit of gooey chocolate in every bite.
- Powdered sugar: Essential for rolling, creating the iconic crinkled look and a sweet outer layer.
How to Make Espresso Chocolate Crinkle Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. This step ensures that the rising agents and flavors are evenly distributed, giving every cookie that perfect chocolate-espresso balance.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. This creates a luscious, creamy base that will bind all the dry ingredients and give your cookies a rich texture.
Step 3: Bring the Dough Together
Gradually stir the dry mixture into the wet ingredients, mixing just until combined. If you’re going for extra indulgence, fold in the semisweet chocolate chips now. The dough will be sticky, but don’t worry—chilling will take care of that!
Step 4: Chill the Dough
Cover the bowl with plastic wrap and chill the dough for at least 2 hours. This step is non-negotiable if you want those beautiful cracks! Chilling firms up the dough, making it easier to handle and ensuring the cookies don’t spread too much while baking.
Step 5: Shape and Sugar the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out tablespoon-sized portions of chilled dough and roll each into a ball. Generously coat each ball in powdered sugar—really, don’t be shy! This is what gives Espresso Chocolate Crinkle Cookies their signature look.
Step 6: Bake to Perfection
Arrange the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, until the cookies are puffed and crackled on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack, so they set up just right.
How to Serve Espresso Chocolate Crinkle Cookies
Garnishes
For a festive finish, consider a light dusting of extra powdered sugar once the cookies are cool. A sprinkle of flaky sea salt or a few chocolate curls can also add a gourmet touch, making every batch of Espresso Chocolate Crinkle Cookies look bakery-worthy.
Side Dishes
These cookies are perfect with a cold glass of milk or, naturally, a hot cup of espresso. They also pair beautifully with vanilla ice cream for a quick dessert, or alongside fresh berries for a little tang and color on your cookie platter.
Creative Ways to Present
Stack the cookies in clear cellophane bags tied with ribbon for a charming homemade gift. Arrange them on a cake stand for a holiday table centerpiece, or tuck a few into a lunchbox for a sweet midday surprise. However you serve them, Espresso Chocolate Crinkle Cookies always bring smiles.
Make Ahead and Storage
Storing Leftovers
Keep your Espresso Chocolate Crinkle Cookies soft and fudgy by storing them in an airtight container at room temperature. They’ll stay fresh for up to 5 days, making them ideal for baking ahead of time for gatherings or gifting.
Freezing
For longer storage, freeze the baked cookies in layers separated by parchment paper. You can also freeze the unbaked dough balls (without powdered sugar), then roll in sugar just before baking. Either method means you can enjoy fresh Espresso Chocolate Crinkle Cookies whenever the mood strikes.
Reheating
If your cookies lose a bit of their softness, a quick 5-second zap in the microwave will revive their fudgy centers. Just warm one or two at a time so you don’t overdo it—warm cookies straight from the oven are always irresistible!
FAQs
Can I use brewed coffee instead of instant espresso powder?
Instant espresso powder is key for a strong coffee flavor without adding extra liquid to the dough. Brewed coffee doesn’t deliver the same punch and can make the dough too wet, so stick with espresso powder if possible.
How do I make these cookies gluten-free?
Swap the all-purpose flour for a cup-for-cup gluten-free blend. The texture may be slightly different, but you’ll still get deliciously crinkled, chocolatey cookies.
Can I add nuts or other mix-ins?
Absolutely! Chopped toasted walnuts, pecans, or even white chocolate chips are delicious additions. Just keep mix-ins to about a half-cup to avoid overwhelming the dough.
What’s the best way to get dramatic crinkles?
Chill the dough thoroughly and coat each dough ball generously in powdered sugar—don’t skimp! The contrast between the dark cookie and white sugar is what makes Espresso Chocolate Crinkle Cookies so striking.
Can I make the dough ahead and bake later?
Yes! The dough can be made and refrigerated for up to 24 hours before baking. You can even pre-scoop and freeze the dough balls for fresh cookies on demand.
Final Thoughts
If you’re ready to treat yourself to something special, these Espresso Chocolate Crinkle Cookies are a must-bake. They’re rich, chewy, and full of bold flavor—perfect for sharing or savoring solo. Give them a try and let the aroma of chocolate and coffee fill your kitchen with pure joy!
Print
Espresso Chocolate Crinkle Cookies Recipe
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Espresso Chocolate Crinkle Cookies are fudgy, rich chocolate cookies infused with a hint of espresso for a mocha twist. These soft, crackled cookies are coated in powdered sugar for a festive look and a perfect balance of sweet and slightly bitter flavors, ideal for dessert or holiday treats.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup semisweet chocolate chips
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, instant espresso powder, baking powder, and salt to ensure even distribution of the leavening and espresso flavor.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy, which provides moisture and richness to the dough.
- Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough and keeping cookies tender.
- Add Chocolate Chips: Fold in the semisweet chocolate chips if using; this will add bursts of melty chocolate throughout the cookies.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours or until firm enough to scoop, which is essential for the characteristic crinkled surface.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cookie removal and even baking.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of chilled dough, roll them into balls, and coat generously in powdered sugar to create the signature crackled appearance as they bake.
- Bake: Place dough balls on prepared sheets about 2 inches apart and bake for 10–12 minutes until cookies are puffed and cracked on top, indicating chewy centers and crisp edges.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, ensuring texture is set.
Notes
- Chilling the dough is essential for achieving the classic crackled surface of crinkle cookies.
- For a stronger coffee flavor, increase the espresso powder to 1 tablespoon.
- These cookies keep well stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes (plus at least 2 hours chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 11g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
