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Chocolate Espresso Crinkle Cookies

Soft-centered, slightly crispy on the outside, these cookies are infused with rich chocolate and robust coffee flavors, offering a delightful treat for coffee lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Consider using unbleached flour for a more natural flavor.
  • 1/2 cup cocoa powder Use unsweetened for rich chocolate taste; Dutch-processed for darker color.
  • 1 tsp baking powder Provides necessary lift for crinkly texture.
  • 1/4 tsp salt Balances sweetness of sugar.
Wet Ingredients
  • 1/2 cup unsalted butter, softened At room temperature for easier creaming.
  • 1 cup granulated sugar Adds sweetness and contributes to the crispy crust.
  • 1 large egg At room temperature for best results.
  • 1 tbsp vanilla extract Opt for pure vanilla extract for a richer taste.
  • 1/2 cup brewed espresso, cooled Can substitute with strong coffee.
  • Powdered sugar for dusting For crinkle appearance.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined.
  3. In another bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg, vanilla extract, and cooled brewed espresso until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Chill the dough in the refrigerator for about 30 minutes.
  7. Scoop tablespoon-sized portions of the chilled dough and roll them into balls, then coat in powdered sugar.
Baking
  1. Place the cookie balls on the prepared baking sheet and bake for 10-12 minutes.
  2. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For perfect texture, slightly underbake cookies. Store in an airtight container at room temperature for up to a week, or freeze for three months.