Description
Delight in the rich flavor of Espresso Chocolate Crinkle Cookies, featuring a perfect balance of bold espresso and decadent cocoa. These soft, fudgy cookies are rolled in a sweet sugar coating that cracks beautifully during baking, creating an irresistible crackled surface. Ideal for coffee lovers and chocolate enthusiasts alike, these cookies are quick to prepare, chilled to perfection, and baked to a soft, chewy finish.
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 1/4 cup granulated sugar until the mixture is smooth and creamy. Then add the eggs and vanilla extract, beating the mixture until it is light and fluffy.
- 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 agents and flavors.
- Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, folding gently to combine. If using, fold in the mini chocolate chips. The resulting dough will be soft and sticky.
- Chill Dough: Cover the dough and refrigerate it for at least 3-4 hours or preferably overnight to firm up the dough and enhance the flavors.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare for Rolling: Place 1/2 cup granulated sugar in one bowl and 1/2 cup powdered sugar in another for coating the cookies.
- Form Cookies: Roll the chilled dough into balls, then first coat each ball in granulated sugar, followed by a coat in powdered sugar. This dual sugar coating creates the signature crinkle effect.
- Bake: Arrange the coated dough balls on the baking sheet, spacing them about 3 inches apart to allow for spreading. Bake in the preheated oven for 9-11 minutes, until the edges are set but the centers remain soft and slightly gooey.
- Cool: Let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely, helping them set properly without breaking.
Notes
- Chilling the dough is essential for preventing excessive spreading and achieving the crackled surface.
- If you prefer a more intense coffee flavor, you can increase the espresso powder up to 3 teaspoons.
- Mini chocolate chips are optional but add an extra layer of melted chocolate goodness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use parchment paper to ensure easy cookie removal and even baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
