Description
These Espresso Chocolate Crinkle Cookies combine rich cocoa and bold espresso powder for a delightful mocha flavor. Soft and fudgy with a signature crackled powdered sugar coating, they make the perfect treat for coffee and chocolate lovers alike. With a tender center and slightly crisp edges, these cookies are easy to prepare and perfect for sharing at gatherings or enjoying with a cup of coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Optional
- 1 cup mini chocolate chips (optional)
For Rolling
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using a mixer until the mixture is smooth and creamy. Add the eggs one at a time and then mix in the vanilla extract. Beat the mixture until it becomes light and fluffy, which will contribute to the cookie’s tender texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and flavor throughout the dough.
- Mix Dough: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stir just until incorporated to avoid overworking the dough. If you choose to add mini chocolate chips, gently fold them in at this stage. The dough will be soft and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 to 4 hours or preferably overnight. Chilling firms up the dough, making it easier to handle and helps develop more intense flavors.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare for Rolling: Set up two bowls: one with granulated sugar and the other with powdered sugar. These sugars create the iconic crackled coating once baked.
- Form Cookies: Scoop portions of chilled dough and roll them into balls between your palms. First, roll each ball in granulated sugar, then coat evenly with powdered sugar, ensuring they are fully covered to achieve the crinkle effect.
- Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading. Bake for 9 to 11 minutes, until the edges are set but the centers remain soft and slightly underbaked for a fudgy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes to firm up slightly. Then transfer them to a wire rack to cool completely, which helps maintain their chewy centers.
Notes
- For more intense coffee flavor, increase espresso powder up to 3 teaspoons.
- Chilling the dough overnight enhances flavor development and eases rolling.
- If mini chocolate chips are unavailable, chop a chocolate bar into small pieces as a substitute.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use fresh baking soda to ensure proper leavening and rise.
