These chewy chocolate espresso crinkle cookies are perfect for the holiday season and pair wonderfully with a cup of hot cocoa with rum. They have an intense chocolate flavor which is perfectly accented by the espresso.
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 a slightly tart, chocolaty aftertaste!
In summary, these are the best crinkle cookies I've ever had the pleasure of making and nibbling. Try them for yourself and decide what rating you'll give them!
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🥘 Ingredients
- Double Espresso
- Unsalted butter
- All-purpose flour
- Baking Powder
- Raw Criollo cocoa powder (unsweetened cocoa powder)
- Kosher salt
- Raw cane sugar (brown sugar)
- Vanilla Sugar
- Eggs (medium size)
- Granulated sugar
- Powdered sugar
🍽 Equipment
- Saucepan
- Electric hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (preferred but not mandatory)
- Bowls or Plates for rolling the cookies
🔪 Instructions
First, prepare a double espresso 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. 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.
More gorgeous cookie recipes for you to try:
- M and M Cookies
- Chocolate Dipped Butter Cookies
- Egg Yolk Cookies
- Sour Cream Cookies
- Cinnamon Cookies {Zimtsterne}
- Chocolate Chip Cookies with Chestnut Flour
- Walnut Meringue Cookies
- Linzer Cookies with Egg Liqueur Ganache
- Walnut Cookies
- Coconut Cookies
- Oatmeal Coconut Cookies (created by caramelandspice.com)
🙋🏻 FAQ
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.
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.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Chocolate Espresso Crinkle Cookies
Equipment
- Saucepan
- Baking sheet
Ingredients
- 3 tablespoon Espresso
- ½ cup Unsalted Butter
- 2 ¼ cup All-purpose flour
- 1 teaspoon Baking Powder
- ¼ cup Unsweetened Cocoa Powder Raw Criollo cocoa powder
- ½ teaspoon Salt
- ¾ cup Brown sugar Raw cane sugar
- 2 teaspoon Vanilla Sugar
- 2 Medium-sized eggs
- ¼ cup Granulated Sugar
- ½ cup Powdered Sugar
Instructions
- Brew a double espresso and set it aside.
- Melt ½ cup Unsalted Butter in a saucepan.½ cup Unsalted Butter
- Separately mix 2 ¼ cup All-purpose flour, 1 teaspoon Baking Powder, ¼ cup Unsweetened Cocoa Powder, and ½ teaspoon Salt in a mixing bowl.2 ¼ cup All-purpose flour, 1 teaspoon Baking Powder, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Salt
- Whisk the melted butter, ¾ cup Brown sugar, and 2 teaspoon Vanilla Sugar with a hand mixer until you get a creamy texture.¾ cup Brown sugar, 2 teaspoon Vanilla Sugar
- While stirring, add 2 Medium-sized eggs one by one and, finally, 3 tablespoon Espresso2 Medium-sized eggs, 3 tablespoon 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 ¼ cup Granulated Sugar in one and ½ cup Powdered Sugar in the other to roll the cookies.¼ cup Granulated Sugar, ½ cup Powdered Sugar
- 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
Cindy Mom the Lunch Lady
Oh how wonderful do these cookies look?!? I usually make chocolate crinkle cookies, and LOVE the idea of adding espresso to them.
Jere Cassidy
Crinkle cookies are always a favorite but I never thought to add espresso, great idea. Definitely making these cookies.