Easy Mocha Chocolate Crinkle Cookies
A soft and fudgy cookie with a bold mocha twist, dusted in powdered sugar for that iconic crinkle finish. These decadent treats are a chocolate and coffee lover’s dream—rich, chewy, and slightly crisp on the outside, with a deep cocoa-espresso flavor that awakens every bite.
🌟 Introduction
Crinkle cookies are beloved for their crackled, snow-dusted surface and gooey center. By adding espresso, we transform a simple chocolate treat into a sophisticated mocha delight. Perfect for coffee dates, cookie exchanges, or as a cozy snack with a warm drink, this recipe is as easy as it is irresistible.
🍫 Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso or instant coffee granules
Wet Ingredients:
- 1 cup white granulated sugar
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 1/2 cup powdered sugar (for coating before baking)
🧑🍳 Instructions
- Prepare the Dough:
- In a large mixing bowl, whisk together the sugar, oil, and cocoa powder until smooth.
- Add the espresso powder and mix well until dissolved.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture. Mix just until combined—don’t overmix.
- Chill:
- Cover the dough and refrigerate for at least 2 hours, or overnight. This helps the dough firm up and prevents the cookies from spreading too much.
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place powdered sugar in a small bowl.
- Shape & Roll:
- Scoop chilled dough into 1-inch balls. Roll each ball generously in powdered sugar until fully coated.
- Place cookies on the baking sheet, spaced 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the tops are crackled and the cookies are just set.
- Do not overbake—they should be soft in the center.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🧾 Methods & Tips
- Espresso Choice: Instant espresso gives a stronger flavor than instant coffee. If you want a milder mocha, reduce to 1 tablespoon.
- Oil Substitute: Vegetable oil keeps the cookies moist. You can use melted coconut oil or canola oil as alternatives.
- Storage: Store in an airtight container for up to 5 days. They also freeze well for up to 2 months.
📚 History & Formation
Crinkle cookies originated in American kitchens in the early 20th century and became a classic holiday treat. The crackled look comes from rolling dough balls in powdered sugar before baking, which splits as the cookies expand. The mocha twist is a modern upgrade, appealing to coffee and chocolate lovers alike.
❤️ Conclusion & Lovers of This Cookie
If you adore chocolate, love a good espresso, or crave rich, chewy cookies with that perfect crinkle top, these Mocha Chocolate Crinkle Cookies are your match made in baking heaven. Whether you’re sharing them with a special someone or keeping the batch to yourself (we won’t tell!), these cookies satisfy sweet cravings with a mocha punch.
☕️ For the Lovers:
- Coffee Lovers: Pair with your morning cup for a double espresso boost.
- Chocolate Addicts: Add mini chocolate chips for extra indulgence.
- Holiday Bakers: A beautiful addition to festive cookie trays.
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