Description
Espresso Chocolate Crinkle Cookies are rich, fudgy treats with a boost of espresso flavor, coated in a delightful dusting of granulated and powdered sugar. These soft-centered cookies combine deep cocoa and coffee undertones for a sophisticated twist on the classic chocolate crinkle, perfect for any coffee lover or chocolate enthusiast.
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
Additional
- 1 cup mini chocolate chips (optional)
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy. Then, add the eggs and vanilla extract, beating until the mixture is light and fluffy, setting the base for a tender cookie.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt to evenly distribute the leavening and flavor components.
- Mix Dough: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently until just combined. If desired, fold in the mini chocolate chips for extra bursts of chocolate in every bite. The resulting dough will be soft and sticky.
- Chill Dough: Cover the dough and refrigerate it for at least 3 to 4 hours or preferably overnight. Chilling helps to firm the dough and develop the flavors fully, making it easier to handle during shaping.
- Preheat Oven: Approximately 30 minutes before baking, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare for Rolling: Set up two separate bowls—one with granulated sugar and the other with powdered sugar. These sugars will provide the characteristic crinkle crackled appearance on the cookie surfaces.
- Form Cookies: Roll chilled dough into evenly sized balls. First, coat each ball thoroughly in granulated sugar, then roll them in powdered sugar, ensuring a double layer that creates the signature crinkle effect.
- Bake: Arrange the coated dough balls on the prepared baking sheet, spacing them approximately 3 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, until cookie edges are set but centers remain soft and slightly underbaked for a fudgy texture.
- Cool: Allow the cookies to cool on the baking sheet for about 3 minutes after removal from the oven, then transfer to a wire rack to cool completely. This resting time lets the cookies set perfectly without breaking.
Notes
- For best flavor, use fresh espresso powder rather than instant coffee granules.
- Chilling the dough overnight enhances the texture and flavor dramatically.
- Optional mini chocolate chips add extra chocolate bursts but can be omitted for a purer espresso-chocolate flavor.
- Make sure not to overbake; the cookies will firm up as they cool but should be soft in the center when removed from the oven.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
