Hello fellow foodies! Are you ready for some chocolatey goodness? Today, I want to share my recipe for Chocolate Espresso Crinkle Cookies. They are wonderfully rich in chocolate flavor and have a soft center with crisp edges.
My husband said I should call them Reverse Snow Leopard Cookies (lol) but I had to go with their original name of crinkle cookies. I add espresso to my crinkle cookies to enhance the chocolate flavor and it makes a huge difference.
Don’t forget to chill the dough before baking because it makes all the difference. Also, if you don’t have a cookie scoop, no worries, just use a spoon and roll dough into a ball. Easy peasy!
These cookies have a lovely crackle effect on the outside when baked. They are perfect for a party, cookie exchange, or for gift giving.
Have a great weekend!
I cup unsweetened cocoa
1 teaspoon espresso instant coffee
2 cups sugar
1/2 cup butter room temperature
4 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1/2 cup powdered sugar
1. In the bowl of a stand mixer, cream cocoa, espresso powder, sugar, and butter together on low speed.
2. Add eggs and mix on low until mixture is shiny.
3. In a separate bowl, stir together flour, baking powder, and salt. Pour into stand mixer bowl slowly while mixer is running on low. Mix until incorporated.
4. Add vanilla and mix in (low speed).
5. Chill dough in the refrigerator for 2 hours.
6. Preheat oven to 350 degrees Fahrenheit. Add a non-stick baking mat to a cookie sheet or use parchment paper.
6. Scoop dough out by the tablespoon and form a ball. Roll in powdered sugar and place on baking sheet two inches apart.
7. Bake for 8-12 minutes depending on how large your cookies are in size. Cool and enjoy!
Yield: 40 cookies