Description
Espresso Chocolate Crinkle Cookies are rich, fudgy cookies with a delightful crackled exterior, perfect for coffee and chocolate lovers alike. These decadent treats are easy to make and even easier to enjoy!
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon 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
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
- Wet Ingredients: In a large bowl, whisk granulated sugar and vegetable oil, then beat in eggs one at a time, followed by vanilla. Gradually add dry ingredients to wet ingredients until a thick dough forms.
- Cover and refrigerate dough for at least 2 hours. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar. Place on baking sheets, spacing them apart.
- Bake for 10 to 12 minutes until cookies spread and tops crack. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for achieving a nice crinkle pattern.
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 teaspoons.
- Prep Time: 15 minutes plus chilling
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
