Chocolate Espresso Crinkle Cookies
What if you could have your coffee and eat it too? That is the delicious proposition this recipe Chocolate Espresso Crinkle Cookie recipe offers!
Mocha lovers rejoice because there is finally an ideal dessert for you! These irresistible Chocolate Espresso Crinkle cookies are the perfect medley of chocolate and chocolate flavors to please coffee and chocolate lovers alike!
I love these cookies’ beautiful appearance and crunchy mocha flavor, so much so that I have been making them for years! So put a pot on and get ready for a new favorite cookie thanks to this rich, chewy, chocolatey, and coffee-infused recipe!
🥘 Ingredients
Espresso: Fresh espresso has a bold, concentrated coffee flavor that shines through in every buzzing bite of these cookies. Use freshly brewed espresso, or try mixing espresso powder into enough liquid for this recipe.
Unsalted Butter: This creamy ingredient makes up the body of the cookies. Unsalted butter is the best choice because, technically, the amount of salt companies add to their butter is not controlled so the saltiness can vary quite a bit! Unsalted butter puts the sodium level within your control.
All-Purpose Flour: This handy pantry staple has the right texture for this bake. Do not swap it with an alternative flour because the yummy, chewy texture can be altered.
Baking Powder
Raw Criollo Unsweetened Cocoa Powder: This variety of cocoa powder has the best bittersweet and tangy chocolate flavor; it cannot be beaten! In a jam, you can substitute it with another form of unsweetened cocoa powder.
Salt
Raw Cane Sugar: This natural form of sugar has the most authentic sweetness and wonderful depth. If you do not have this ingredient on hand, try light brown sugar instead.
Vanilla Sugar: Vanilla sugar infused the woody and smooth taste of vanilla with pure sugary goodness! Use my recipe to make some from scratch!
Eggs: Use fresh eggs to help bring the dough together and add a little extra richness!
Granulated Sugar: This gives the outside of the cookies a nice crunchy texture while the inside is pillowy and soft!
Powdered Sugar: To deliver the perfect crinkle you need powdered sugar! Roll it on thick for an extra vibrant crackle.
See the recipe card for quantities.
🔪 Instructions
Step One: Brew the espresso and set it aside.
Step Two: Melt the butter.
Step Three: Separately mix the flour, baking powder, cocoa powder, and salt.
Step Four: In a separate bowl, whisk the melted butter, brown sugar, and vanilla sugar to a creamy texture.
Step Five: Add the eggs, one by one, followed by the espresso.
Step Six: Stir in the flour mixture.
Step Seven: Chill the finished dough in an airtight container for 2 hours.
Step Eight: Preheat the oven and prepare the baking sheets with parchment paper.
Step Nine: Add granulated sugar to one bowl and powdered sugar to another. Shape the dough into balls and roll them first in granulated sugar then powdered sugar. Place them on the prepared sheets.
Step Ten: Bake the cookies. Allow them to cool completely on a wire rack and enjoy!
Enjoy the crinkle cookies with a Lumumba (hot chocolate with rum), a delicious homemade Egg Liqueur, or simply with an espresso. You can also try them with an espresso martini, made with this delightful espresso martini recipe with cold brew!
Store these delicious crinkle cookies in airtight containers to keep them chewy.
💭 Top Tips
Remember that this recipe has a chill time of at least two hours, so plan accordingly. You can prepare the dough up to a day in advance of baking.
When it comes to cookie scoops, size matters! It takes about 12 minutes for small crinkle cookies and up to 24 minutes for large cookies. Use a toothpick to test the dough. If it comes out clean the cookies are done!
🍫 Variations
If you are a true chocoholic, add a little extra chocolate kick by stirring some miniature chocolate chips into the dough before chilling it.
Or if it’s coffee you crave, chop up some chocolate-covered espresso beans and toss those in!
Another tasty option is to add a teaspoon of Irish cream or other liquor to the dough to give it a bold and grown-up twist!
🍽 Equipment
- Saucepan: For melting the butter. You can also use a microwave-safe bowl.
- Electric Mixer: A handheld or stand mixer makes baking a labor of love! You can hand mix the dough if you do not have this tool.
- Airtight Container: This is used for keeping the dough in the fridge before baking. You can also tightly wrap the dough in plastic wrap instead.
- Lined Baking Sheet
- Cookie Scoop: The scoop size determines how long you will bake the cookies.
- Small Bowls
More gorgeous cookie recipes for you to try:
- M and M Cookies
- Coffee Chocolate Chip 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.
These delicious crinkle cookies can be stored in an airtight container at room temperature for a week.
Yes! Allow the cookies to cool completely and then place them in a freezer-safe bag. The cookies can be kept in the freezer for up to 6 months and then thawed in the refrigerator overnight.
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Chocolate Espresso Crinkle Cookies
Equipment
- Saucepan
- Baking sheet
Ingredients
- 3 tbsp Espresso
- ½ cup Unsalted Butter
- 2 ¼ cup All-purpose flour
- 1 tsp Baking Powder
- ¼ cup Unsweetened Cocoa Powder Raw Criollo cocoa powder
- ½ tsp Salt
- ¾ cup Brown sugar Raw cane sugar
- 2 tsp 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 tsp Baking Powder, ¼ cup Unsweetened Cocoa Powder, and ½ tsp Salt in a mixing bowl.2 ¼ cup All-purpose flour, 1 tsp Baking Powder, ¼ cup Unsweetened Cocoa Powder, ½ tsp Salt
- Whisk the melted butter, ¾ cup Brown sugar, and 2 tsp Vanilla Sugar with a hand mixer until you get a creamy texture.¾ cup Brown sugar, 2 tsp Vanilla Sugar
- While stirring, add 2 Medium-sized eggs one by one and, finally, 3 tbsp Espresso2 Medium-sized eggs, 3 tbsp 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
⛑️ 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
For further information, check Safe Food Handling – FDA.
Oh how wonderful do these cookies look?!? I usually make chocolate crinkle cookies, and LOVE the idea of adding espresso to them.
Crinkle cookies are always a favorite but I never thought to add espresso, great idea. Definitely making these cookies.