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
Scale
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
