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Chocolate Espresso Crinkle Cookies

These decadent Chocolate Espresso Crinkle Cookies combine rich cocoa and invigorating espresso for a delicious treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour King Arthur flour is recommended for consistent quality.
  • 1/2 cup cocoa powder Use Dutch-processed cocoa for richer flavor.
  • 1 tsp baking powder Helps the cookies rise.
  • 1/4 tsp salt Enhances flavor balance.
Wet Ingredients
  • 1/2 cup unsalted butter, softened European-style butter is preferred for creaminess.
  • 1 cup granulated sugar Base sweetener for the cookies.
  • 1/4 cup packed brown sugar Adds moisture and caramel flavor.
  • 1 large egg Room temperature works best.
  • 2 tbsp espresso powder Adds rich coffee flavor.
  • 1 tsp vanilla extract Enhances overall flavor.
Coating
  • Powdered sugar for coating Gives the cookies their crinkly top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  3. Cream together butter, granulated sugar, and brown sugar in another bowl until light and fluffy.
  4. Beat in egg, espresso powder, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Chill the dough for about 30 minutes in the refrigerator.
Baking
  1. Scoop tablespoon-sized balls of dough and roll them in powdered sugar.
  2. Place cookie balls on a parchment-lined baking sheet, spaced 2 inches apart.
  3. Bake for 10-12 minutes until edges are set but centers remain soft.
  4. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. They freeze beautifully for up to three months.