Espresso Chocolate Crinkle Cookies

Chocolate crinkle cookies are a holiday tray staple! Everyone loves the rich chocolate flavor, the cracked look, and the sugary coating. These cookies have a hint of espresso; it’s like having your coffee and dessert altogether!

Do you have holiday cookies that are always on the “must make” list? Do you find when you poll your family and friends, there’s that one recipe that keeps coming up…

These cookies always make an appearance in our house everyone Christmas. My family requests them, I like to gift them and we ALL like to eat them!

What Are Chocolate Crinkle Cookies?

Crinkle cookies have a fudgy brownie cookie middle with a crackled exterior. The cookies are rolled and then coated in powdered sugar.

The cookies puff up while they are baking and the tops crack to show off the contrast between the chocolate and the powdered sugar.

Ingredients Needed For Chocolate Crinkle Cookies

Flour – I use all-purpose flour for this recipe.

Cocoa Powder – You can use dark cocoa powder, but I used a natural unsweetened powder. You can use Hershey’s or the store brand, either will work with these cookies.

Baking Soda

Salt

Sugar – Granulated is used for the batter

Eggs – I always use large eggs for my baking, because of the volume, and the structure they lend to your baked good.

Espresso Powder – I buy a jarred espresso powder that is fine, you want a subtle flavor not coffee granules

Vanilla Extract – Pure is best

Coffee Extract – Strong brewed coffee may be used if you cannot find the coffee extract,

Powdered Sugar

How To Make Espresso Chocolate Crinkle Cookies

1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt set aside

1. In a separate bowl, cream together butter and sugar until smooth and creamy.

1. Beat in eggs one at a time; stir in both extracts and the espresso powder

1. Slowly mix in the dry ingredients just until blended.

1. Roll the batter into balls and then roll in powdered sugar.

1. Bake cookies for 10 minutes, allow them to cool for 1-2 minutes

Can I Freeze Chocolate Crinkle Cookies?

You sure can, in fact, these cookies freeze very well. Allow the cookies to cool completely. Store the cookies in an airtight container.

It is a good idea to place a piece of parchment paper between each layer so that once the cookies thaw, they do not stick together.

Notes And Tips For Baking Chocolate Crinkle Cookies

• I like to use extra powdered sugar. Coat the cookies really well. The sugar’s moisture helps keep the outside of the cookies chewy; plus you want a good contrast between the cookie and the sugar.
• To keep your cookies uniform, use a tablespoon to scoop and then roll your dough.
• Silicone mats are wonderful to use when baking cookies. The cookies do not stick to your baking sheets and the clean up is so easy. You can also coat your baking sheets with parchment paper.
• Some crinkle cookie recipes require you to chill the dough prior to baking, that is not the case with this recipe. The cookies should not spread too much during baking.
• Allow the cookies to cool on a wire rack to cool completely before storing.
• To intensify the chocolate flavor, feel free to mix in mini chocolate chips
• Add these Caramel Crinkle Cookies and these Red Velvet Crinkle Cookies to your cookie try as well!

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Yield: 24

Espresso Chocolate Crinkle Cookies

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Chocolate crinkle cookies are a holiday tray staple! Everyone loves the rich chocolate flavor, the cracked look, and the sugary coating.  These cookies have a hint of espresso; it’s like having your coffee and dessert altogether!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 ⅔ cup flour
• ½ cups cocoa powder
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 1 stick butter
• 1 ¼ cup sugar
• 2 eggs
• 1 teaspoon espresso powder
• ½ teaspoon coffee extract
• 1 teaspoon vanilla
• ½ cup powdered sugar

Instructions

1. Preheat an oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
2. Place the powdered sugar into a bowl and set aside.
3. In another bowl, stir together the flour, cocoa, baking powder, and salt. Set aside.
4. In a large bowl, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg, espresso powder, vanilla and coffee extract. Beat until blended.
5. Turn off the mixer and carefully add the flour mixture. Beat on low speed just until blended.
6. Using a tablespoon or a small spoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball, then roll the ball in the powdered sugar until covered.
7. Place the ball on one of the prepared baking sheets. Repeat, spacing the balls about 2 inches apart
8. Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
9. Transfer to a wire rack and let cool for 15 minutes.
10. Transfer the cookies to the wire rack and let cool completely. Repeat to bake the remaining cookies.

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