These chewy chocolate espresso crinkle cookies are perfect for the holiday season and pair wonderfully with a cup of hot cocoa with rum.
The delicious coffee flavor comes from a freshly brewed espresso. Two different kinds of sugar improve the taste and enhance the visual crinkle texture. Raw Criollo cocoa powder gives the slightly tart, chocolaty aftertaste!
In summary, these are the best crinkle cookies I've ever had the pleasure of making. Try them for yourself and decide what rating you'll give them!
- 40 ml Espresso
- 120 g Unsalted butter
- 260 g All-purpose flour
- 1 Teaspoon Baking Powder
- 40 g Raw Criollo cocoa powder (unsweetened cocoa powder)
- ½ Teaspoon Salt
- 160 g Raw cane sugar (brown sugar)
- 1 Pack (8 g) Vanilla Sugar
- 2 Eggs (medium size)
- 50 g Caster sugar
- 50 g Powdered sugar
- Electric hand mixer
- Airtight container
- Baking sheet
- Parchment paper
- Cookie scoop (preferred but not mandatory)
- Bowls or Plates for rolling the cookies
First, prepare an espresso (40 ml) and set it aside. Then melt the butter in a saucepan. Meanwhile, separately mix the flour, baking powder, cocoa, and salt in a mixing bowl. Once everything is prepared, because preparation is half the battle, whisk the melted butter, cane sugar, and vanilla sugar with a hand mixer until you get a creamy texture. Then, while stirring, add the eggs one by one and finally the espresso. Finally, stir in the flour mixture and chill the finished dough in an airtight container for 2 hours.
Before continuing after the two hours wait, prepare the following:
First, preheat the oven to 356 °F// 180 °C top/bottom heat. Prepare 1-2 baking sheets with parchment paper. In two separate bowls or on two separate plates, put the caster sugar in one and powdered sugar in the other to roll the cookies.
Then shape the dough into balls (13 large or 26 small (depending on the scoop size)) using a cookie scoop. Roll the balls in sugar. Each ball first in caster sugar and then in powdered sugar and place each cookie with enough space between the next one on the prepared baking sheets.
Bake for 12 or 20 minutes on the middle rack (depending on their size), and then let cool completely. More about this in the next paragraph about baking time.
Enjoy the crinkle cookies with a Lumumba (hot chocolate with rum), a delicious homemade Egg Liqueur, or simply with an espresso. Store these delicious crinkle cookies in airtight containers to keep them chewy.
⏲️ Baking time
Depending on the cookie scoop size you have chosen, the baking time will also change. It is about 12 minutes for small crinkle cookies and large ones for 20-24 minutes. Just in case, do a test with a toothpick to see if the dough is baked through. Then you are on the safe side.
Looking for more delicious treats? Check out the following recipes: Linzer Cookies with homemade Egg Liqueur, Walnut Meringue Cookies, Advocaat Egg Liqueur Bites, Walnut Cookies, Coconut Meringue Cookies, and No-Bake Roasted Almond Slivers with Chocolate.
What is raw cane sugar?
Raw cane sugars usually have less than 2% molasses, which gives them a delicate flavor and a color ranging from blond to light brown. They are slightly less refined but more processed than the unrefined sweeteners listed first in this post as they generally contain 97 to 99% sucrose.
What kind of cookie scoop should I use?
For larger cookies, the size I made in this recipe, I used a Medium Scoop (1.97 inches in diameter). For smaller cookies, I use the small scoop, 1.57 inches in diameter.
How to Freeze Chocolate Crinkle Cookies
These cookies freeze well, either unbaked or baked. Freeze the unbaked balls of dough without powdered sugar on a sheet pan until solid, then transfer to a freezer bag or container. Let the dough balls thaw for a few minutes on the counter while the oven pre-heats, then roll in powdered sugar and bake. You may need to add an extra minute or two to the baking time.
What if I don't have a cookie scoop?
You can undoubtedly shape these cookies by hand if you don't have a cookie scoop at home. They are then just not entirely as even as with the cookie scoop, and you have to be more careful that each cookie is well done. The main reason I like to work with the cookie scoop is not to worry that the cookies are not evenly baked. Make sure to work the dough only with wet hands because otherwise, it sticks to the fingers.
Chocolate Espresso Crinkle Cookies
- Baking sheet
- 40 ml Espresso
- 120 g Unsalted Butter
- 260 g All-purpose flour
- 1 teaspoon Baking Powder
- 40 g Unsweetened Cocoa Powder Raw Criollo cocoa powder
- ½ teaspoon Salt
- 160 g Brown sugar Raw cane sugar
- 8 g Vanilla Sugar
- 2 Medium-sized eggs
- 50 g Caster Sugar
- 50 g Powdered Sugar
- Brew an espresso (40 ml) and set it aside.
- Melt butter in a saucepan.
- Separately mix the flour, baking powder, cocoa, and salt in a mixing bowl.
- Whisk the melted butter, cane sugar, and vanilla sugar with a hand mixer until you get a creamy texture.
- While stirring, add the eggs one by one and finally the espresso.
- Stir in the flour mixture.
- Chill the finished dough in an airtight container for 2 hours.
- Preheat the oven to 356 °F// 180 °C top/bottom heat and prepare 1-2 baking sheets with parchment paper.
- In two separate bowls put the caster sugar in one and powdered sugar in the other to roll the cookies.
- Shape the dough into balls (13 large or 26 small) using a cookie scoop.
- Roll the balls first in the caster sugar and afterward in the powdered sugar.
- Place the balls on the prepared baking sheets.
- Bake for 12 or 20 minutes on the middle rack (depending on their size), and let cool completely after baking.
- Store the cookies in an airtight container to keep them chewy.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Do you like my tableware? Snag it from Villeroy & Boch, too!
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove